Cheesy Vegetarian Loaded Baked Potatoes

My quest for hearty, delicious meatless meals is still going strong! Not only is meat getting more and more expensive but I really like how I feel eating meatless meals. It just opens the door to more vegetable-based meals, which is a good move if you ask me! Now these baked potatoes aren't the healthiest with cheese and a cream sauce, but I also want my food to taste good, so moderation in all things. I adjusted the recipe from the original quite a bit, mostly to make it fit my family's size. We topped the potatoes with fried eggs and that was the perfect way to help boost the protein in this meal and make it a little more filling. We'll be making these again!

CHEESY VEGETARIAN LOADED BAKED POTATOES

(originally from here)

Ingredients

 8 russet baking potatoes

4 TBSP butter

16 oz cremini/any hearty mushrooms, chopped

1 onion, minced

a couple splashes of white wine vinegar

5.5 oz bag baby spinach, chopped

3 T. flour

1 cup heavy cream

2 TBSP grated parmesan cheese

salt and pepper, to taste

Grated cheddar cheese

Fresh chopped chives (to garnish)

1/4 tsp crushed red pepper flakes (optional)

Eggs (optional)

Instructions

Pre-heat oven to 400 degrees F.

Pierce cleaned potatoes with a fork in 3-4 places and, for crispy skin, rub with a teeny bit of oil. Bake on a foil lined baking sheet for approx. 40 minutes or until insides are hot and fluffy. Alternatively you can microwave until beginning to soften, about 5 minutes. Flip and continue to microwave in 5 minute intervals, until tender when pierced with a knife. Set aside to cool slightly. *In my oven they bake best without a cookie sheet for about 1 1/2 hours.

Heat butter in a large pan over medium-high heat. When butter begins to bubble, add mushrooms and onion and cook, stirring frequently, until they start to brown and soften, about 7 minutes.

 Add splash of white wine vinegar and cook until evaporated, 1-2 minutes.

While mushrooms cook, arrange potatoes close together on a baking sheet. Cut across the top, lenghtwise, and gently squeeze in sides of potatoes to puff up the middle, pulling outwards slightly to reveal more of the fluffy potato center. Sprinkle with Cheddar and bake until warmed through and cheese is golden brown, about 5 minutes.

Add spinach to pan with mushrooms over medium heat and cook until wilted, about 3 minutes more.

Add 3 T. of flour and cook until well combined.

Stir in heavy cream and parmesan and cook until thickened, then season with 1⁄4 teaspoon salt and pepper as desired. Top potatoes with mushroom and spinach sauce and garnish with chives.

Delicious if you top with a fried egg as well.