For a healthy vegetarian dinner, these herbed wild rice stuffed potatoes are a delicious choice. Coated with olive oil, the potato skins roast to a crisp finish, while the interior is filled with a flavorful mixture of wild rice, spinach, and fresh herbs for a satisfying and nutritious meal. If you’re searching for a tasty stuffed potato recipe, this one is sure to become a favorite.
This version delivers the comfort of classic stuffed baked potatoes but without the saturated fat and excess calories typical of butter-heavy preparations. Using extra virgin olive oil instead of butter keeps the skins crisp while reducing unhealthy fat. The filling boosts the nutritional profile: wild rice provides complex carbohydrates and fiber that support heart health, spinach adds antioxidant-rich greens, and fresh herbs contribute bright flavor and micronutrients.
These stuffed potatoes are also easy to prepare. If you’ve ever baked potatoes as a quick dinner option, this recipe only adds a few simple steps—sautéing the shallots, garlic, spinach and then combining them with cooked wild rice and herbs—before stuffing the baked potatoes. Serve them as a weeknight main, pair them with a salad for a balanced meal, or present them to guests as a flavorful, gourmet twist on traditional stuffed potatoes.
Herbed Wild Rice Stuffed Potatoes
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Ingredients
- 4 russet potatoes large
- 2 tablespoons olive oil divided
- 1/2 teaspoon coarse sea salt divided
- 1 shallot minced
- 1 garlic clove 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
Instructions
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Preheat the oven to 350°F (175°C). Toss the potatoes with 1/2 tablespoon of olive oil and half the coarse sea salt. Arrange them on a baking sheet and bake for 30 minutes. Remove, prick the potatoes with a fork, then return them to the oven and bake until tender, about 45 minutes more.
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While the potatoes bake, prepare the filling. Heat the remaining olive oil in a skillet over medium heat. Add the minced shallot and garlic and sauté until softened. Add the baby spinach and cook until just wilted. Stir in the cooked wild rice, then remove the skillet from heat. Mix in the chopped parsley, basil, chives, lemon juice, the remaining salt, and freshly ground black pepper.
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When the potatoes are tender, slice each one lengthwise and spoon about 1/2 cup of the rice and spinach filling into each potato. Serve warm.
Nutrition Information
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