Description
A comforting and nutritious dish featuring baked potatoes stuffed with sautéed shiitake mushrooms, fresh spinach, and melted cheese.
Ingredients
- 4 large russet potatoes
- 1 cup shiitake mushrooms, chopped
- 2 cups fresh spinach
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Chopped chives or green onions, for garnish
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Instructions
- 1. Preheat your air fryer or oven to 400°F (200°C).
- 2. Wash and prepare the potatoes by rinsing and piercing them with a fork.
- 3. Bake the potatoes for about 45 minutes in the oven or 30 minutes in the air fryer, until tender.
- 4. Sauté the shiitake mushrooms in olive oil over medium heat for about 5 minutes, then add fresh spinach until wilted.
- 5. Let the potatoes cool, then cut in half and scoop out some flesh.
- 6. In a bowl, combine the potato flesh with sautéed mushrooms, spinach, cheese, and sour cream. Mix until creamy.
- 7. Stuff the potato skins with the mixture and return them to the oven or air fryer for an additional 10-15 minutes to heat through.
- 8. Garnish with chives or green onions before serving.