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Herbed Wild Rice Stuffed Potatoes

Herbed Wild Rice Stuffed Potatoes

The ultimate comfort food, Herbed Wild Rice Stuffed Potatoes combines fluffy potatoes with a savory wild rice filling bursting with fresh herbs. This easy weeknight dinner is not just satisfying; it's a delightful way to warm up on a chilly evening. You won't resist making this dish tonight!
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Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Dinner, Side Dishes
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large Russet Potatoes
  • 2 tablespoons Olive Oil divided
  • 1/2 teaspoon Coarse Sea Salt divided
  • 1 Shallot minced
  • 1 clove Garlic minced
  • 4 cups Baby Spinach
  • 1 cup Wild Rice or wild rice blend, cooked according to package directions
  • 2 tablespoons Parsley fresh, chopped
  • 2 tablespoons Basil fresh, chopped
  • 1 teaspoon Chives minced
  • 1 tablespoon Lemon Juice fresh
  • 1/4 teaspoon Black Pepper freshly ground

Equipment

  • Skillet
  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Chef's Knife
  • Blender
  • Wooden Spoon

Method
 

    1. Preheat your oven to 350 degrees F. Meanwhile, take the russet potatoes and coat them in 1/2 tablespoon of the olive oil. Rub the potatoes with half of the coarse sea salt. Place them on a baking sheet and let them bake for about 30 minutes.
    2. Once the potatoes are partially cooked, remove them from the oven, and prick each potato with a fork. Return them to the oven and continue baking until the potatoes are fully tender. This should take about 45 more minutes.
    3. While the potatoes bake, prepare the filling. In a skillet, heat the remaining olive oil over medium heat. Add the minced shallot and garlic. Cook until the shallots are soft and the garlic is fragrant.
    4. Next, add the baby spinach to the skillet and cook until just wilted, which should only take a minute or so.
    5. Once the spinach has wilted, stir in the cooked wild rice. Turn off the heat and mix in the parsley, basil, chives, lemon juice, the remaining coarse sea salt, and black pepper.
    6. After the potatoes are done baking, split each one down the middle. Gently fluff the insides with a fork.
    7. Stuff each potato with about half a cup of the wild rice mixture. Serve warm and enjoy!

Notes

  • Storage: Store any leftovers in an airtight container in the refrigerator for up to three days.
  • Freezing: You can freeze unstuffed potatoes for later use. Just make sure to wrap them well to avoid freezer burn.
  • Variations: Try adding different vegetables like bell peppers or mushrooms for added flavor.
  • Serving suggestion: These stuffed potatoes are delicious with a side salad or steamed vegetables.
  • Garnish: Top with additional fresh herbs for a pop of color and flavor.