The Ultimate Stuffed Baked Potatoes
Indulge in the delightful experience of The Ultimate Stuffed Baked Potatoes Recipe, where comfort food meets gourmet flair. These perfectly baked russet potatoes are generously filled with a creamy mixture of sautéed spinach and mushrooms, enhanced by the richness of almond butter and a splash of balsamic vinegar. Drizzled with a savory vegan gravy, this dish is both satisfying and versatile, making it perfect for family dinners or entertaining guests. With simple ingredients and straightforward preparation steps, this recipe promises to elevate your culinary repertoire while being gluten-free and completely plant-based.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 4 russet potatoes (200g each)
- 1 tbsp coconut oil
- 2 cloves garlic (finely chopped)
- 4 cups cremini mushrooms (chopped)
- 1 tbsp almond butter
- 1 tbsp balsamic vinegar
- 1 tbsp lemon juice
- 4 cups baby spinach (approx. 2 handfuls)
- Vegan gravy for drizzling
Instructions
- Preheat your oven to 425°F (215°C). Poke holes in each potato with a fork, wrap in aluminum foil, and bake on a baking sheet for 40-50 minutes until tender.
- In a skillet, heat coconut oil over medium heat. Add garlic and mushrooms with a pinch of salt; sauté for about 5-10 minutes until softened.
- Mix almond butter, balsamic vinegar, and lemon juice in a bowl; pour over the mushroom mixture and cook until browned.
- Add baby spinach to the skillet; cook until wilted (about 2-3 minutes).
- Slice baked potatoes lengthwise, fluff the insides, fill with the mushroom-spinach mixture, and drizzle with vegan gravy before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 3g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg