Twice Baked Potatoes With Spinach Cheese Recipes

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ULTIMATE TWICE BAKED POTATOES



Ultimate Twice Baked Potatoes image

I made these up years ago and have been making them ever since. They are always a big hit. These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch.

Provided by PONYGIRL64

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h30m

Yield 8

Number Of Ingredients 9

4 large baking potatoes
8 slices bacon
1 cup sour cream
½ cup milk
4 tablespoons butter
½ teaspoon salt
½ teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake potatoes in preheated oven for 1 hour.
  • Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
  • Bake for another 15 minutes.

Nutrition Facts : Calories 421.8 calories, Carbohydrate 29.3 g, Cholesterol 63 mg, Fat 29.5 g, Fiber 2.2 g, Protein 10.9 g, SaturatedFat 14.8 g, Sodium 537.1 mg, Sugar 3.2 g

TWICE-BAKED CHEESE POTATOES



Twice-Baked Cheese Potatoes image

Enjoy this creamy potato, bean and spinach casserole packed with two types of cheese for a hearty dinner!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h50m

Yield 4

Number Of Ingredients 11

4 medium baking potatoes
1/2 can (15- to 16-ounce size) great northern or cannellini beans, rinsed and drained
1/4 cup sour cream
1/4 cup chopped fresh chives
3 cups chopped spinach (4 ounces)
1 cup ricotta cheese
1/2 cup shredded Cheddar cheese (2 ounces)
3/4 cup chopped onions (1 1/2 medium)
2 teaspoons margarine or butter, softened
2 eggs
1 tablespoon bacon flavor bits or chips, if desired

Steps:

  • Heat oven to 375°. Pierce potatoes with fork. Bake 1 to 1 1/4 hours until tender. Cool just until easy to handle. Cut potatoes lengthwise in half; scoop out inside, leaving a thin shell.
  • Mash potato and beans in medium bowl. Stir in 2 tablespoons of the sour cream, 2 tablespoons of the chives and remaining ingredients. Fill shells with potato mixture. Place in ungreased rectangular pan, 13x9x2 inches.
  • Bake uncovered 15 to 20 minutes or until hot and light brown. Top with remaining 2 tablespoons sour cream, chives and bacon bits.

Nutrition Facts : Calories 420, Carbohydrate 51 g, Cholesterol 150 mg, Fiber 7 g, Protein 23 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 380 mg

CHEESY TWICE-BAKED POTATOES



Cheesy Twice-Baked Potatoes image

Cheesy, flavorful potatoes sure to please the most-finicky eater!

Provided by Kitkat

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h50m

Yield 8

Number Of Ingredients 11

4 large baking potatoes
2 teaspoons olive oil
2 teaspoons salt
1 tablespoon butter
4 cloves minced garlic
1 ½ cups shredded Monterey Jack cheese
½ cup sour cream
¼ cup chopped green onion, divided
ground black pepper to taste
4 slices cooked bacon, crumbled
1 pinch paprika, or to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Rub potatoes with olive oil and salt; pierce each several times with a fork and arrange onto a baking sheet about 6 inches apart.
  • Bake in preheated oven until easily pierced with a fork, 50 to 60 minutes. Remove from oven and set aside to cool until cool enough to handle, keeping oven heat at 425 degrees F (220 degrees C).
  • Halve potatoes lengthwise and scoop potato from each half into a bowl, leaving about 1/4 inch of the potato attached to the skin all the way around.
  • Melt butter in a large saucepan over medium-high heat. Saute garlic in butter until fragrant, 1 to 2 minutes. Stir scooped potato, Monterey Jack cheese, sour cream, and most of the green onion together with the garlic and butter; cook and stir the mixture until heated and smooth, about 5 minutes.
  • Scoop the potato mixture into the potato skins and arrange onto the baking sheet.
  • Bake in oven until heated through, 15 to 20 minutes. Garnish with remaining green onion, bacon, and paprika.

Nutrition Facts : Calories 279 calories, Carbohydrate 33.9 g, Cholesterol 29 mg, Fat 12.3 g, Fiber 4.3 g, Protein 9.6 g, SaturatedFat 7 g, Sodium 724.7 mg, Sugar 1.7 g

CREAMY TWICE-BAKED POTATOES



Creamy Twice-Baked Potatoes image

With a yummy cream cheese filling, these rich potatoes tucked into their own skins are sure winners. They look fancy but are not tricky to make. -Linda Wheeler, Harrisburg, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 1h35m

Yield 2 servings.

Number Of Ingredients 8

2 medium baking potatoes
2 tablespoons butter, softened
1 tablespoon 2% milk
1/4 teaspoon salt
3 ounces cream cheese, cubed
2 tablespoons sour cream
Paprika
Optional: Minced fresh parsley and green onions

Steps:

  • Preheat oven to 350°. Pierce potatoes and bake on a baking sheet until tender, about 1 hour. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell., In a small bowl, mash the pulp with butter, milk and salt. Stir in cream cheese and sour cream. Spoon into potato shells. Sprinkle with paprika., Place on a baking sheet. Bake, uncovered, until heated through and tops are golden brown, 20-25 minutes. If desired, sprinkle with parsley and green onions.

Nutrition Facts : Calories 452 calories, Fat 29g fat (18g saturated fat), Cholesterol 88mg cholesterol, Sodium 561mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.

TWICE-BAKED LOADED POTATOES RECIPE BY TASTY



Twice-Baked Loaded Potatoes Recipe by Tasty image

Here's what you need: russet potatoes, olive oil, sour cream, unsalted butter, kosher salt, freshly ground black pepper, shredded cheddar cheese, scallions, bacon

Provided by Jody Tixier

Categories     Sides

Yield 4 servings

Number Of Ingredients 9

2 russet potatoes
2 teaspoons olive oil
½ cup sour cream, plus more for serving
2 tablespoons unsalted butter, melted
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup shredded cheddar cheese, divided
½ cup scallions, thinly sliced, divided
2 strips bacon, cooked, crumbled

Steps:

  • Preheat the oven to 400˚F (200˚C).
  • Rub each potato with 1 teaspoon of oil, and prick the top with a fork.
  • Place the potatoes on a rimmed baking sheet and bake for 1 hour.
  • Transfer potatoes to a cutting board, and cut in half.
  • Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins.
  • Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth.
  • Use a spoon to transfer the potato mixture back into the scooped out potato skins.
  • Bake for 10 minutes.
  • Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.
  • Top with sour cream, bacon, and the remaining scallions.
  • Enjoy!

Nutrition Facts : Calories 453 calories, Carbohydrate 30 grams, Fat 29 grams, Fiber 2 grams, Protein 17 grams, Sugar 2 grams

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

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.

Nutrition Facts : Calories 261 calories, Fat 11g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 363mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 5g fiber), Protein 9g protein.

SPINACH TWICE BAKED POTATOES



Spinach Twice Baked Potatoes image

I developed this recipe to lure my kids into eating spinach. It worked! Spinach in almost any form is one of their favorite veggies. Big "kids" enjoy these rich, filling potatoes as well, and I often make them for dinner parties. I haven't tried freezing them, but I imagine you could make a batch and stick them in the freezer to keep for another day.

Provided by Geema

Categories     Potato

Time 1h55m

Yield 6-8 serving(s)

Number Of Ingredients 8

4 large baking potatoes, scrubbed well
1 (10 ounce) package frozen chopped spinach, thawed
1/4 cup butter (more if you dare)
1/4 cup sour cream
1/2 cup warm milk, approximately
2 cups grated cheddar cheese
salt and pepper
1 pinch cayenne

Steps:

  • Cut a small slit on top of each potato, and place in a 400°F oven for 1 hour or until completely done.
  • Cut each potato in half, lengthwise, and scoop out into large bowl.
  • Place the potato shells on a baking sheet.
  • Squeeze the spinach to get all the water out of it, and until it is fairly dry; set aside.
  • Mash the potatoes in the bowl with the butter, sour cream and milk, salt, pepper and cayenne.
  • Fold in the spinach and 1/2 the cheddar cheese.
  • Fill potato shells with this mixture.
  • Top with remaining cheddar cheese.
  • These potatoes can be made in advance and kept in the refrigerator for a day prior to baking.
  • Bake at 350°F for about 30 minutes or until heated through and the cheese on top has melted and browned a little.

Nutrition Facts : Calories 351.9, Fat 23.2, SaturatedFat 14.4, Cholesterol 67.7, Sodium 358.1, Carbohydrate 23.8, Fiber 3.2, Sugar 1.7, Protein 13.9

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 CRISPY PORK BELLY AND CHEDDAR CHEESE



Twice-Baked Potatoes with Crispy Pork Belly and Cheddar Cheese image

Provided by Eric Greenspan

Time 3h20m

Yield 8 to 12 servings

Number Of Ingredients 20

About 3 cups kosher salt
6 large russet potatoes
1/2 cup heavy cream
1/2 pound unsalted butter
2 large egg yolks
1 cup shredded aged Irish Cheddar
Neutral cooking oil, for frying
1 onion, thinly sliced
1 head garlic, halved
2 teaspoons juniper berries
1 teaspoon allspice berries
1 teaspoon ground clove
1 teaspoon mustard seeds
1 teaspoon black peppercorns
2 fresh bay leaves
2 pints stout beer, such as Guinness
1/4 cup soy sauce
1/4 cup brown sugar
3 pounds pork belly, sliced into 2-by-1-inch slabs
1/4 cup chopped green onions

Steps:

  • For the potatoes: Preheat the oven to 400 degrees F.
  • Make a bed of salt on a quarter-sheet tray and place the potatoes on top. Bake until tender, about 1 hour. Slice the potatoes in half lengthwise, then hollow out the skins, scooping the flesh into a bowl. Add the cream, butter, egg yolks and cheese to the potato filling and mix thoroughly.
  • For the pork belly: Meanwhile, turn the heat under a large stovetop pressure cooker to medium-high and add 2 tablespoons oil, along with the onions and garlic. Allow to sweat, about 3 minutes. Add the juniper, allspice, clove, mustard seeds, peppercorns and bay leaves and stir to combine. Pour in the beer and stir in the soy sauce and brown sugar. Bring to a simmer, then gently add the pork belly. Carefully secure the pressure cooker lid and bring to high pressure over medium-high heat. Cook at pressure for as long as it takes for the potatoes to cook, 45 minutes to 1 hour. Turn off the heat and carefully run the pressure cooker under cold water until cool enough to open. Open and remove the pork.
  • Preheat a deep-fryer or a large Dutch oven with oil to 350 degrees F.
  • Set aside some of the pork pieces for garnish, glazing with what is left in the pressure cooker. Fry the pieces in batches until crispy, 2 to 3 minutes.
  • Chop the crispy fried pork into chunks, then fold them into the potato mixture. Spoon the potato mixture into the potato skins and bake until crispy and browned, about 15 minutes. Top each with any remaining pork belly pieces and green onions.

TWICE-BAKED CHEDDAR POTATOES



Twice-baked Cheddar Potatoes image

My husband BEGS me to make these constantly! They are so good, my whole family eats them up. There are NEVER any leftovers! Prep time includes baking potatoes the first time. Not the healthiest recipe, so I only make them 4 or 5 times a year.

Provided by ChipotleChick

Categories     Potato

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 6

4 large potatoes, rinsed and scrubbed
1 1/2 cups shredded cheddar cheese
1/4 cup milk
1/4 cup butter
salt and pepper
chopped fresh chives (optional)

Steps:

  • Bake potatoes in oven until easily pierced with fork.
  • (I do not recommend microwaving them, it makes the skin very soft and potatoes will fall apart when stuffing) Cut off, lengthwise, top 1/3 of potatoes.
  • Scoop out potato with spoon into a medium mixing bowl, leaving shells intact.
  • Add butter, cheese, salt, and pepper to potatoes.
  • Blend with a hand-held mixer, adding milk a little bit at a time until mixture is creamy but still pretty thick (you may not need all of the milk, or you may need more, depending on the potatoes used, how long they were baked, etc.).
  • Using a spoon, scoop potato mixture back into emptied shells.
  • It is ok if the potatoes are stuffed over the top.
  • Bake in a 375 oven for 20-25 minutes, or until cheese is bubbly and potatoes are brown on top.
  • Sprinkle with chives before serving.

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

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.

Nutrition Facts : Calories 280, Fat 13 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 13 g

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Directions. preheat your oven to 400 degrees. then, pierce each potato a few times with a sharp knife, which helps the baking process. bake the potatoes on a baking tray at 400 degrees for 50 minutes to an hour until they can easily be pierced with a fork.
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TWICE BAKED POTATOES RECIPE - HOW TO MAKE TWICE ... - THE …
2021-10-20 Prick each potato with a fork, 3-4 times. Place on a baking sheet and roast for 1 hour 15 minutes, or until tender when pressed. Let rest until cool enough to handle. Reduce the oven temperature to 375 degrees. Place the butter in a large mixing bowl.
From thepioneerwoman.com


TWICE BAKED POTATOES - KITCHEN FUN WITH MY 3 SONS
2022-07-08 Step 1. Set the oven to 375 degrees and clean the potatoes. Use a paper towel to dry them and set them onto a plate. Use a fork to poke holes into the potatoes about 3-4 times. Add Olive oil onto them and coat completely. Add some salt and onion powder before placing it into the oven for an hour until tender.
From kitchenfunwithmy3sons.com


40 TWICE-BAKED POTATO IDEAS - TWICE BAKED POTATO RECIPES
2019-07-22 40 Twice-Baked Potato Ideas - Twice Baked Potato Recipes. 1. Delicious Graduation Cake Ideas. 2. 55 Best Gifts for Dads From Their Sons. 3. 53 Genius Ways to Throw a Better Backyard Barbecue. 4. Your Yard Needs These Perennial Flowers and Plants.
From countryliving.com


TWICE-BAKED POTATOES WITH SPINACH AND CHEESE RECIPE LIST
baking potatoes (1-1/2 lb./675 g) 125 g (1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, cubed, softened: 1/2 cup: Kraft Calorie-Wise Rancher's Choice Dressing: 1 pkg. (300 g) frozen chopped spinach, thawed, squeezed dry: 1/4 cup: finely chopped onions: 1/4 tsp. pepper: 1-1/2 cups: Cracker Barrel Shredded Light Double Cheddar ...
From salewhale.ca


POTATOES SPINACH - RECIPES - PAGE 11 | COOKS.COM
Boil potatoes; drain and put through ... chives, dill and spinach; mix well. Add more ... 1/2-quart casserole; heat thoroughly in 300 degree oven. Add more ... 1/2-quart casserole; heat thoroughly in 300 degree oven.
From cooks.com


TWICE BAKED POTATOES - SPICY SOUTHERN KITCHEN
2020-09-17 Set aside. Leave 2 tablespoons of bacon grease in the skillet. Add onion and cook over medium-high heat for 5 to 7 minutes. Cut potatoes in half horizontally once cool enough to handle. Scoop out pulp, leaving 1/4-inch thickness. Combine potato pulp, butter, cream cheese, sour cream, and salt and pepper in a large bowl.
From spicysouthernkitchen.com


TWICE BAKED POTATO CASSEROLE RECIPE - SIMPLY RECIPES
2022-04-14 Using a potato masher, mix and mash the potatoes until well combined, but not completely smooth (you want a few potato lumps still). Add about half of the chopped bacon, 1 1/2 cups of the cheddar cheese, 1 cup of the scallions, plus the garlic powder, salt, and pepper. Use a rubber spatula to fold the mix-ins into the potato mixture.
From simplyrecipes.com


EXTRA CHEESY TWICE BAKED POTATOES FOR TWO - A FLAVOR JOURNAL
2021-11-05 Steps for Making these Cheesy Twice Baked Potatoes: If you’re baking the potato in the oven, preheat the oven to 425 F. Wash and scrub the potato under cold water. Pierce it all over with a fork. Place the potato directly on a rack in the pre-heated oven, or in the microwave.
From aflavorjournal.com


10 BEST TWICE BAKED POTATOES CREAM CHEESE RECIPES - YUMMLY
2022-06-11 fresh mushrooms, potatoes, tuna, cheese, philadelphia cream cheese and 1 more Twice-baked Potatoes Insatiably Decadent baking potatoes, butter, sea salt, mature cheddar, green onions and 2 more
From yummly.com


SPINACH AND FETA TWICE BAKED POTATOES RECIPE
While potatoes bake, bring a skillet over medium heat and drizzle 1 tablespoon of olive oil. Add chopped shallots and sauté for 2-3 minutes until softened. Add garlic, green onions and dried dill and sauté for another 1-2 minutes. Add fresh spinach and cook until wilted down. Season with salt and pepper and place mixture in a bowl.
From potatoes.com


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