Vegan Baked Potatoes With Spinach & Mushrooms

This Healthy Vegan Baked Potato is stuffed with the tastiest vegetables like spinach and mushrooms. It's easy, healthy and makes the ultimate comfort food. This Healthy Loaded Vegan Baked Potato is perfect for any occasion.

Ingredients:

– 4 Russet potatoes washed and wiped with a paper towel – 3 tablespoon avocado oil – 8 oz mushrooms – 6 oz spinach chopped – 1 shallot minced – ½ teaspoon cornstarch – ½ c almond milk or other plant-based milk – 3 cloves garlic finely minced – ¼ teaspoon salt – ⅛ tsp red pepper flakes – 4 tablespoon vegan butter I like Miyoko's brand – 6 oz vegan Mozzarella shreds – ¼ c fresh chives chopped

1. Preheat the oven to 400 F and line a large baking tray with a parchment paper. Wash the Russet potatoes well and wipe them with a paper towel. Place on a baking tray. Pierce the potatoes with a fork 6-7 times and rub with 1 tablespoon of avocado oil. Place the tray on the middle oven rack and bake for 1 hour or until tender. Remove potatoes from the oven and cool slightly.

2. Meanwhile, heat avocado oil in a medium sauté pan and over medium-high heat. Once the pan get hot, add sliced mushrooms.

3. Cook mushrooms stirring every few minutes until until all water evaporates and the mushrooms are slightly browned, about 7-10 minutes.

4. Once the mushrooms are nice and brown, add shallot and cook stirring occasionally for 3 more minutes or until it softens.

5. Add chopped spinach.

6. Cook until the spinach wilts about 2 minutes.

7. Add cornstarch to a bowl with almond milk and whisk until no lumps remain. Add the mixture to a pan with spinach along with the garlic, salt and red pepper flakes. Cook for 1 more minute and remove from the heat.

8. If the potatoes are still hot, use the oven mitts to hold the potatoes. Using a knife, make slits in the potatoes lengthwise, stopping ½ inch from ends. Gently squeeze ends to loosen flesh. Open each potato slightly.

9. Add vegan butter and using a fork gently rub it against the potato insides gently fluffing the potato flesh so that the butter was fully incorporated into the potato. Top with a cheese and broil for 2-3 minutes until cheese melts.

10. Top the baked potatoes with the mushrooms and spinach mixture. Sprinkle with some chives and red pepper flakes if desired and serve!

More vegan potato recipes:

Baked Smashed Potatoes