Spinach Stuffed Baked Potatoes Food

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.

POTATO SPINACH CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 2 quart casserole dish.
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
• In a large bowl combine mashed potatoes, spinach, sour cream, butter, green onions, salt and pepper. Spoon into prepared dish.
• Bake for 15 minutes. Top with cheese and bake 5 minutes longer.

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.

CREAMED SPINACH TWICE-BAKED POTATOES

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.

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!

SPINACH-TOPPED BAKED POTATOES

Steps:

• Preheat oven to 400 degrees.
• Scrub potatoes thoroughly and prick the skins with a fork. Rub lightly with oil.
• Place in a very shallow baking pan and bake for 1 hour or until potatoes feel soft.
• Meanwhile, squeeze spinach to remove excess moisture. Saute in butter for 5 minutes. Add sour cream, nutmeg, salt, and pepper. Heat and stir about 2 minutes. Keep warm.
• Remove potatoes from oven and cut an "X" on top of each potato. Squeeze sides to force open. Spoon topping on potatoes.

SPINACH TWICE BAKED POTATOES

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.

SPINACH AND BACON BAKED POTATOES

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.

SARASOTA'S CREAMY SPINACH STUFFED BAKED POTATO HALVES

Steps:

• Potatoes -- Use a nice large potato for this as you will be cutting them in half. Rub or brush well with olive oil, then salt and pepper. Bake in a 400 degree oven for approximately 35-45 minutes. It really will depend on the size of your potato. There is no magic time. After 20 minutes, I usually flip them so the other side get brown up. They are done when you can easily stick a knife in them. They will be tender and flaky. Remove and cover with foil.
• Spinach Filling -- Just before the potatoes are finished, start the spinach. In a large saute pan, I love non stick for this, add the bacon and begin to render it slowly for about 5 minutes over medium heat until crisp. Remove the bacon to a paper towel to cool and let drain. Save the bacon drippings.
• To that same pan with the bacon drippings, over medium heat, add the onion, garlic and saute 3-4 minutes until tender. Then add the spinach and chicken broth and cook 3-4 minutes until it is all wilted and the broth is basically gone. Add in 1/2 cup of the cream, pepper, and nutmeg and just let it simmer on medium low for 3-4 minutes. The cream will naturally thicken. If it looks like you want more cream -- add the remaining 1/4 cup. It depends on the spinach, some times I will use 1/2 cup, other times I will use 3/4 cup.
• Then add the parmesan to the spinach and mix well. Taste once again for any seasoning, we didn't add salt earlier because the parmesan is salty. If you want any salt, add it now. And again, if you want a bit more cream, you can add some. Add the bacon back in and mix well to combine.
• Potatoes -- The potatoes are still warm, but not scorching hot so you should be able to handle them. Cut each potato in half and you want to make a little well in the center of each potato half. Just use a spoon and scoop out a little from the center of each half. DON'T throw that potato out. See NOTE below.
• Stuff each potato with plenty of the spinach mix and then top with more parmesan.
• Broil -- I reheat the potatoes on the second shelf in my oven (so they don't burn) with the broiler on . About 5 minutes until the potato is reheated, the spinach is bubbly, and the parmesan on top is melted and golden brown.
• NOTE -- The leftover potatoes is great with scrambled eggs, omelettes, tossed in soups or stews. And sometimes, I will add a slice of ham diced, a green onion and a quick saute just with pamesan, no butter or oil and serve with a poached egg for breakfast. 5 minute breakfast, hearty and healthy.

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.