Lighter Parmesan Spinach Stuffed Potatoes with Vegan Variation
Elevate your side dish game with these Lighter Parmesan Spinach Stuffed Potatoes with an easy vegan variation! Perfectly baked russet potatoes are hollowed out and filled with a creamy, flavorful mix of mashed potato, sautéed spinach, garlic, Greek yogurt (or vegan yogurt), and a touch of Parmesan or nutritional yeast for a dairy-free twist. This recipe masterfully balances indulgence and nutrition, using wholesome ingredients for a lighter yet satisfying dish. The crisp golden top and vibrant parsley garnish make these stuffed potatoes as visually appealing as they are delicious. With just 15 minutes of prep time, they’re an effortless way to impress at any dinner table—vegan-friendly options included!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 2 cups baby spinach, chopped
- 0.5 cup Greek yogurt (or vegan yogurt for the variation)
- 0.333 cup grated Parmesan cheese (or nutritional yeast for the variation)
- 2 tablespoons chopped fresh parsley
- 2 cloves minced garlic
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons non-dairy milk (only for the vegan variation)
Instructions
Preheat your oven to 400°F (200°C). Wash and scrub the potatoes well, then pierce them several times with a fork.
Bake the potatoes directly on the oven rack for 50–60 minutes, or until they are tender when pierced with a knife.
While the potatoes are baking, heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the chopped spinach to the skillet and cook for 2–3 minutes, stirring regularly, until wilted. Remove the skillet from heat and set aside.
Once the potatoes are done baking, let them cool for 5 minutes. Slice each potato in half lengthwise and carefully scoop out most of the flesh, leaving a thin shell intact. Place the scooped-out flesh in a mixing bowl.
Mash the potato flesh with a fork or potato masher. Stir in the Greek yogurt (or vegan yogurt for the variation), grated Parmesan cheese (or nutritional yeast for the variation), sautéed spinach, parsley, salt, and pepper. For the vegan variation, also add 2 tablespoons of non-dairy milk to make the filling creamy.
Spoon the spinach-potato mixture back into the potato shells, piling it high.
Return the stuffed potatoes to the oven and bake for another 15 minutes, until the tops are golden and slightly crisp.
Serve hot, garnished with extra parsley if desired.
Nutrition Facts
Calories |
1747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 2758 mg | 120% | |
| Total Carbohydrate | 272.5 g | 99% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 12.6 g | ||
| Protein | 74.0 g | 148% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 1282 mg | 99% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 7469 mg | 159% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
