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!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 400°F (200°C). Wash and scrub the potatoes well, then pierce them several times with a fork.

Step 2

Bake the potatoes directly on the oven rack for 50–60 minutes, or until they are tender when pierced with a knife.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Spoon the spinach-potato mixture back into the potato shells, piling it high.

Step 8

Return the stuffed potatoes to the oven and bake for another 15 minutes, until the tops are golden and slightly crisp.

Step 9

Serve hot, garnished with extra parsley if desired.

Nutrition Facts

Serving size	(1865.9g)

Amount per serving	% Daily Value*
Calories	1747.4

Total Fat 39.2g	0%
Saturated Fat 17.2g	0%
Polyunsaturated Fat 1.3g
Cholesterol 35.7mg	0%
Sodium 2758.5mg	0%
Total Carbohydrate 272.5g	0%
Dietary Fiber 35.2g	0%
Total Sugars 12.6g
Protein 74.0g	0%

Vitamin D 44.2IU	0%
Calcium 1282.2mg	0%
Iron 15.9mg	0%
Potassium 7469.0mg	0%

*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.

Source of Calories

Fat: 20.3%

Protein: 17.0%

Carbs: 62.7%