Stuffed Baked Potatoes

Easy stuffed baked potatoes with spinach, mushrooms, tomatoes, and vegan cheese.
This oven baked potato recipe with herb dip is simple, healthy and tastes
delicious with any vegetable filling!

Servings: 4 Servings

Author: Bianca Zapatka

Vorbereitungszeit
10 Minuten

Zubereitungszeit
50 Minuten

Arbeitszeit
1 Stunde

Course:

Instructions

1 Preheat oven to 400°F (200°C).
2 Rinse and dry the potatoes. Prick several times with a fork. Then either wrap
the potatoes in aluminum foil (this way the skin will be softer) or brush them
with a little oil and place them on a baking tray (this will make the skin
crispier). Bake for about 60 minutes, or until soft when you prick with a fork.
(The baking time varies depending on the size of the potato).
3 Optionally, you can place the potato on a microwave-safe dish and microwave for
about 10 minutes, or until soft, turning over halfway through. Or wrap in
aluminum foil and bake on the grill.
4 Heat 1 tbsp of oil in a large pan and roast the onions for 2-3 minutes. Add the
spinach and cook for 1-2 minutes longer or until the spinach is wilted. Season
with the herbs, salt, and pepper. Remove into a bowl, drain well and set aside.
5 Heat the rest of the oil in the pan, add the mushrooms and fry for about 5
minutes. Glaze with a little soy sauce and cook for another minute while
stirring. Then set aside.
6 Once the potatoes are soft, cut in half lengthwise and gently press apart.
(Optionally, you can also scrape out the soft potato flesh, then mash it and mix
with the spinach and cheese to use as filling).
7 Fill the potatoes with the spinach, tomatoes, mushrooms and vegan cheese. Bake
for another 5-10 minutes until the cheese has melted.
8 In the meantime, season the soy quark with herbs, salt, pepper and a squeeze of
lemon juice to taste and stir to combine.
9 Serve your stuffed baked potatoes with the herb dip or other dips you like.
Enjoy!

Stuffed Baked Potatoes

Course:

🧂 Ingredients

Instructions

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