You are here: Home » Recipes » Spinach, Mushroom, Asiago and Caramelized Garlic Stuffed Potatoes Spinach, Mushroom, Asiago and Caramelized Garlic Stuffed Potatoes Recipe by Relish ContributorKitchen Tested Yield 6 servings Russet potatoes lend themselves well to all kinds of stuffings. PrintEmail Ingredients 3 large russet potatoes, well washed2 teaspoons olive oil, optional Kosher salt, to taste4 garlic cloves, minced1 cup thawed frozen chopped spinach1/2 cup sliced mushrooms Water, optional1/2 cup plus 2 tablespoons grated asiago cheese, divided1/4 cup low-fat ricotta cheese1/2 teaspoon crushed dried red pepper flakes Instructions Preheat oven to 375F. Place potatoes in oven as is or coat with oil and sprinkle with kosher salt, if desired. Bake 50 minutes until tender. Remove from oven and set aside to cool. Meanwhile, heat a nonstick skillet over medium-high heat. Add garlic, spinach and mushrooms and cook 5 minutes, sprinkling with water as necessary to prevent sticking. Place in a bowl. When potatoes are cool enough to handle, cut each potato in half lengthwise and scoop out potato flesh into bowl with broccoli mixture leaving six potato shells with 1/2-inch-thick walls. Add 1/2 cup asiago cheese, the ricotta and red pepper flakes to the spinach mixture. Combine the mixture gently just until mixed. Use to fill the potato shells, mounding the mixture in the shells. Place on a baking sheet with sides and sprinkle with the remaining 2 tablespoons asiago. Bake stuffed potatoes in a 375F oven 10 to 12 minutes until heated through, cheese melts and surface is golden brown.