Spinach Twice Baked Potatoes Recipes

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CHEDDAR & SPINACH TWICE-BAKED POTATOES



Cheddar & Spinach Twice-Baked Potatoes image

My husband is a rancher who loves a hearty potato dish, so consider these spuds with cheddar and spinach cowboy-approved. My crowd never leaves leftovers. -Jody Augustyn, Loup City, Nebraska

Provided by Taste of Home

Categories     Side Dishes

Time 1h35m

Yield 12 servings.

Number Of Ingredients 9

6 large baking potatoes (about 12 ounces each)
1/2 cup 2% milk
6 tablespoons butter, softened
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3/4 cup shredded Monterey Jack cheese
3/4 cup shredded cheddar cheese, divided
1/4 cup finely chopped red onion
1 teaspoon salt
1/4 teaspoon pepper
Calories 261 calories
Fat11g fat (7g saturated fat)
Cholesterol30mg cholesterol
Sodium363mg sodium
Carbohydrate34g carbohydrate (2g sugars
Fiber5g fiber)
Protein9g protein.

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.

CREAMED SPINACH TWICE-BAKED POTATOES



Creamed Spinach Twice-Baked Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 10

4 medium russet potatoes (10 to 12 ounces each)
6 tablespoons unsalted butter, plus melted butter for brushing
1 9-ounce package baby spinach (about 10 cups), large stems removed
1 small clove garlic, finely chopped
1/4 teaspoon freshly grated nutmeg
Pinch of cayenne pepper
Kosher salt
2 large egg yolks
1/4 cup grated parmesan cheese
1 cup cold heavy cream

Steps:

  • Position racks in the middle and upper third of the oven; preheat to 400 degrees F. Scrub the potatoes and dry well. Bake directly on the middle oven rack until easily pierced with a knife, 45 to 50 minutes. Remove from the oven; let cool 5 minutes.
  • Meanwhile, melt 3 tablespoons butter in a large skillet over medium-high heat. Add the spinach (in batches, if needed) and cook, tossing with tongs, until wilted, about 5 minutes. Add the garlic, nutmeg, cayenne and 1/2 teaspoon salt. Increase the heat to high and cook until the liquid evaporates, about 2 minutes. Transfer the mixture to a cutting board and finely chop; squeeze dry in a kitchen towel.
  • One at a time, hold each potato with another kitchen towel and halve lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Mash the flesh with the remaining 3 tablespoons butter until smooth; season with salt. Stir in the egg yolks and parmesan, then the spinach mixture. Brush the potato skins with melted butter; season the insides with salt and pepper. Set on a baking sheet.
  • Beat the heavy cream in a large bowl with a mixer on medium speed until soft peaks form, about 2 minutes. Stir about one-quarter of the whipped cream into the potato mixture, then gently fold in the rest.
  • Mound the filling into the potato skins. Return to the oven on the top rack and bake until the filling is warmed through and starts browning, about 15 minutes. Turn on the broiler and broil until the filling is golden brown and the skins are crisp, 1 to 2 more minutes.

TWICE-BAKED POTATOES WITH SPINACH & CHEESE



Twice-Baked Potatoes with Spinach & Cheese image

Sure, you know all about twice-baked potatoes. How good they are. How much everyone likes them. Now try them with spinach and Neufchatel cheese!

Provided by My Food and Family

Categories     Recipes

Time 2h5m

Yield 6 servings

Number Of Ingredients 7

3 baking potatoes (1-1/2 lb.)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed, softened
1/2 cup KRAFT Lite Ranch Dressing
1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry
1/4 cup finely chopped onions
1/4 tsp. pepper
1-1/2 cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided
Calories280
Fat13 g
SaturatedFat7 g
TransFat0.5 g
Cholesterol35 mg
Sodium600 mg
Carbohydrate0 g
Fiber4 g
Sugar0 g
Protein13 g

Steps:

  • Heat oven to 400°F.
  • Pierce potatoes in several places with fork. Bake 1 hour 15 min. or until tender. Cool slightly.
  • Cut potatoes lengthwise in half; scoop out centers into medium bowl, leaving 1/4-inch-thick shells. Mash potato centers. Add Neufchatel and dressing; mix well. Stir in spinach, onions, pepper and 1 cup cheddar.
  • Spoon potato mixture into shells; sprinkle with remaining cheddar. Place on baking sheet.
  • Bake 15 min. or until heated through.

SPINACH-STUFFED BAKED POTATOES



Spinach-Stuffed Baked Potatoes image

I just made this up, looking for a way to make a stuffed baked potato. All 3 teens liked it! I'm sure others can perfect it and I am anxious to hear how others will change my made-up recipe. We all love it and have had it twice in 2 weeks so far.

Provided by Mary Susan Kelly

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h35m

Yield 6

Number Of Ingredients 12

3 baking potatoes
2 teaspoons olive oil, or as needed
¼ teaspoon sea salt, or as needed
1 tablespoon olive oil
1 medium onion, diced
5 Roma tomatoes, diced, or more to taste
1 ½ cups diced mushrooms
1 (6 ounce) bag fresh spinach, large stems removed
6 leaves fresh basil, chopped, or more to taste
salt and ground black pepper to taste
3 slices cooked turkey bacon, diced
6 slices low-fat provolone cheese
Calories244.8 calories
Carbohydrate23.7 g
Cholesterol32.9 mg
Fat10.6 g
Fiber4 g
Protein14.3 g
SaturatedFat3.4 g
Sodium423.4 mg
Sugar4.1 g

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Prick potatoes several times with a fork. Rub potatoes with olive oil to coat; sprinkle with sea salt. Place onto the prepared baking sheet.
  • Bake in the preheated oven until potatoes are easily pierced with a fork, 50 to 60 minutes.
  • While the potatoes are baking, heat oil in a skillet over medium heat. Add onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add tomatoes and mushrooms; cook until vegetables begin to soften, about 3 minutes.
  • Add spinach and basil; cook until spinach begins to wilt, 2 to 3 minutes. Season with salt and pepper. Drain any cooking liquid from the skillet. Add turkey bacon; mix to combine.
  • Remove potatoes from the oven. Keep oven on. Allow potatoes to cool slightly, about 10 minutes. Slice each potato in half lengthwise. Scoop out some of the cooked potato, reserving it for another use.
  • Place potato halves back onto the aluminum foil-lined baking sheet. Cover each potato half with a slice of cheese and top with the spinach mixture.
  • Bake until the potatoes and filling are hot, and the cheese is melted, 10 to 15 minutes.

LESLIE'S SUPER EASY SPINACH-ARTICHOKE DIP TWICE-BAKED POTATOES



Leslie's Super Easy Spinach-Artichoke Dip Twice-Baked Potatoes image

Gooey, green goodness! You can go large and do monster-sized russets, adapt them into a potato skin-style serving, or make an elegant presentation with fingerlings.

Provided by Leslie Kelly

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h27m

Yield 4

Number Of Ingredients 3

2 large russet potatoes
1 cup prepared spinach artichoke dip
½ cup shredded Irish Cheddar cheese
Calories366.2 calories
Carbohydrate36.6 g
Cholesterol35.7 mg
Fat21.6 g
Fiber4.1 g
Protein9.3 g
SaturatedFat7.2 g
Sodium391.4 mg
Sugar1.5 g

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Pierce the potatoes in a couple of places with a sharp knife; place on a baking sheet.
  • Bake in the preheated oven until a knife easily slices through the potato, 45 to 60 minutes. Cool potatoes for 10 minutes.
  • Slice potatoes horizontally; scoop out the flesh with a fork, leaving the skin intact. Mix potato flesh with spinach artichoke dip in a bowl; spoon back into the potato skins and top with Cheddar cheese.
  • Bake in the oven until cheese is beginning to melt, 15 to 20 minutes. Turn on oven's broiler and broil until cheese begin to bubble and brown, 2 to 5 minutes.

SPINACH AND BACON BAKED POTATOES



Spinach and Bacon Baked Potatoes image

Make and share this Spinach and Bacon Baked Potatoes recipe from Food.com.

Provided by JustJanS

Categories     Lunch/Snacks

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 7

4 large potatoes, washed
4 slices bacon, diced
155 g packets frozen chopped spinach, thawed
4 tablespoons sour cream
4 green onions, finely sliced
salt and pepper
4 tablespoons parmesan cheese

Steps:

  • Preheat your oven to 190c.
  • Pierce the potatoes a couple of times, then bake in oven for 1 hour or until tender.
  • Meanwhile cook the bacon in a pan until crispy, then add the spinach and cook a couple of minutes more to dry it out.
  • Place spinach and bacon in a bowl.
  • Allow the cooked potatoes to cool a little, then split lengthways into two halves.
  • Scoop the flesh from the potatoes into the bowl with the bacon and spinach; Leave a bit of flesh in the shell to support it.
  • Add the sour cream and mash until smoothish.
  • Add the sliced green onions and season with salt and pepper; stir through.
  • Divide the mixture and fill the potato shells with it; sprinkle a talespoon of parmesan cheese over each.
  • Bake in the oven for a further 20 minutes or until well heated through and the cheese browned.

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