Spinach Stuffed Purple Potatoes Recipe 455

SPINACH-BACON STUFFED POTATOES

Steps:

• Preheat the oven to 425 degrees F. Pierce the potatoes a few times with a fork. Microwave until tender, about 12 minutes. Place directly on the oven rack and bake until the skin is crisp, about 10 minutes.
• Meanwhile, chop the bell pepper and scallions. Cook the bacon in a nonstick skillet over medium heat, turning, until crisp, 8 to 10 minutes. Drain on paper towels, then chop. Add the bell pepper and all but 1 tablespoon of the scallions to the skillet. Cook, stirring occasionally, until tender, 4 minutes. Add the spinach, season with salt and pepper and cook until wilted, 5 minutes. Transfer the vegetables to a bowl; reserve the skillet.
• Split the potatoes and scoop out half of the flesh from each; stir into the vegetables along with the cheese, broth, hot sauce and all but 1 tablespoon of the bacon. Season with salt and pepper. Spoon back into the potatoes. Set on a baking sheet and bake 5 minutes.
• Return the skillet to medium-high heat; crack the eggs into the pan and season with salt and pepper. Cook until the whites are set, 5 minutes. Serve the eggs over the potatoes; top with the reserved scallions and bacon. Serve with more hot sauce.

SPINACH POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Melt the butter in a skillet over medium heat, and saute the onion and pancetta until onion is tender and pancetta is cooked through.
• Alternately layer the potato slices, salt and pepper, pancetta and onion mixture, spinach, and cheese in the prepared baking dish. Pour the heavy cream over all.
• Cover, and bake 1 hour in the preheated oven. Uncover, and continue baking 30 minutes, until bubbly and lightly browned.

SPINACH-STUFFED PURPLE POTATOES RECIPE - (4.5/5)

Steps:

• In saucepan, cook potatoes in boiling water to cover 10-15 minutes or just until tender. Meanwhile, in steamer basket over boiling water, steam spinach 3-5 minutes until tender (or microwave with 1 tablespoon water in covered shallow dish 1 to 1 1/2 minutes). With melon baller or tip of potato peeler, hollow our small cavity in top of each potato. Place potato pulp in blender or food processor along with drained spinach, sour cream, cheese, lemon juice, basil and garlic. Cover and process until blended. Season to taste with salt and pepper. Spoon mixture into potatoes, mounding on top. Serve as is, or cover and chill to serve later, or heat in lightly greased baking dish, covered, at 375 degrees for 20 minutes or until hot. Garnish with basil leaves and lemon slices, if desired. Makes 20-24 appetizers.

SPINACH STUFFED TWICE BAKED POTATOES

Steps:

• Preheat oven to 375 degrees.
• When oven is preheated,bake potatoes for 1 hour or until fork tender.
• After potatoes have cooled off enough to handle,split in half and remove potato pulp,leaving a 1/4 inch thick shell.
• In a large bowl,mix together potato pulp, butter,salt,pepper,spinach,and cheese.
• Place empty potato shells into a greased 2 quart baking dish,and divide potato/spinach mixture evenly into shells.
• Bake for another 20 to 25 minutes or until cheese is melted and tops are lightly browned.

SPINACH ARTICHOKE STUFFED POTATOES

Steps:

• Steam chopped spinach for 1 minute, drain well and place in a large mixng bowl.
• Cut the baked potatoes in half lengthwise and scoop the insides into the bowl with the spinach.
• Add the remaining ingredients except the parmesan cheese and stir well.
• Mound the filling back into the potato shells and place them in a shallow baking dish.
• Sprinkle with the parmesan and place under the broiler until the cheese is bubbly and hot.

CHEDDAR & SPINACH TWICE-BAKED POTATOES

Steps:

• Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Place in a foil-lined 15x10x1-in. baking pan; bake 60-70 minutes or until tender., When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. In a large bowl, mash pulp with milk and butter, adding spinach, Monterey Jack cheese, 1/4 cup cheddar cheese, onion, salt and pepper., Spoon into potato shells; return to baking pan. Sprinkle with remaining cheddar cheese. Bake 20-25 minutes or until heated through and cheese is melted.

AIR FRYER SPINACH AND ARTICHOKE-STUFFED BAKED POTATOES RECIPE BY TASTY

Steps:

• Rub the potatoes all over with the canola oil and season on all sides with ½ teaspoon salt.
• Preheat the air fryer to 400°F (200°C). Working the batches if needed, nestle the potatoes inside of the air fryer basket and set the timer for 45 minutes. Cook, flipping halfway through, until the potatoes have crispy skin and can easily be pierced with a fork.
• Meanwhile, make the spinach and artichoke dip: In a medium skillet over medium heat, melt the butter and olive oil together until the butter begins to bubble. Add the onion, garlic, remaining teaspoon of salt, the black pepper, and red pepper flakes. Cook for 2-3 minutes, until the onions are translucent and the garlic is fragrant. Add the artichoke hearts and spinach and cook until the spinach is well incorporated, 1-2 minutes. Stir in the cream cheese and sour cream until fully incorporated, 1-2 minutes. Add 1 cup of mozzarella and the Parmesan cheese and stir until just combined and melted, 1-2 minutes more.
• Using tongs, remove the potatoes from the air fryer and cut in half lengthwise. Use a fork to fluff the insides of the potatoes. Top each potato with a heaping ½ cup of the spinach and artichoke dip, then top each with 2 tablespoons of mozzarella cheese.
• Working in batches of 2-4 at a time, set the filled potato halves in the air fryer basket. Cook for 5 minutes, until the edges of the potato are browned and the mozzarella is melted and browning.
• Enjoy!