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Spinach Mushroom Baked Potato - Berere

Updated: Mar 9

Spinach Mushroom Baked Potato


  • 4 large baking Potatoes

  • 2 tablespoon Olive Oil

  • 1 teaspoon Berbere Spice Blend

  • 4 oz Cream Cheese, softened

  • 1/4 cup Sour Cream

  • 1 1/2 cup shredded Mozzarella

  • 1/4 cup Parmesan Cheese

  • 1 cup sauteed Mushrooms chopped

  • 3 cup Baby Spinach chopped

  • 1/2 cup of Cheery Tomatoes, halved


  • Preheat oven to 400°F (200°C).

  • Wash and dry potatoes. Poke several holes in each potato with a fork.

  • Rub potatoes with olive oil and season with 1 teaspoon Berere Spice Blend

  • Bake for 50-60 minutes, or until potatoes are tender and cooked through.

  • Meanwhile, mix together the remaining ingredients until evenly combined.

  • When the potatoes are tender, cut a slit end to end on each potato and push the sides together to open. Scoop large dollops of the spinach mixture into each potato. Return to oven and bake for another 10-15 minutes, until the cheese in the filling has melted.

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