Healthy Finger Foods Cheesy Stuffed Potatoes with Spinach and Mushrooms
When you’ve got guests coming over, and you need something that’s as easy to eat as it is to love, these cheesy stuffed potatoes with spinach and mushrooms are a lifesaver. I’m talking about golden potato skins filled with tender spinach, earthy mushrooms, and a generous layer of gooey, melted cheese. It’s the kind of snack that makes you hover over the platter, hoping no one notices you’ve grabbed the last one.
I like to think of them as the perfect mix between comfort food and something you can serve at a party without guilt. They fit right in with healthy finger foods, whether you’re after finger foods appetizer recipes for game day, creative finger food recipes for a brunch table, or tailgate finger food that disappears faster than you can say 'kickoff'.
And if you want to mix it up, you can give them a twist inspired by Indian finger food flavors or serve them at your next healthy finger foods party to keep everyone smiling (and full). They’re warm, savory, and just a little bit addictive.
Servings: 8
Ingredients
- 4 large baking potatoes
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, diced
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F and scrub the potatoes clean.
- Bake the potatoes for about 45 minutes until tender, then let them cool slightly.
- Cut each potato in half lengthwise and scoop out most of the flesh into a bowl, leaving a thin layer to keep the skins sturdy.
- Sauté the mushrooms in olive oil until soft, then add the spinach and cook until wilted.
- Mix the potato flesh with the mushroom-spinach mixture, add cheese, and season with salt and pepper.
- Spoon the filling back into the potato skins, top with extra cheese, and bake for another 10 minutes until melted and golden.