Spinach Stuffed Twice Baked Potatoes Food

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CLASSIC STUFFED TWICE BAKED POTATOES



Classic Stuffed Twice Baked Potatoes image

This is my perfect basic recipe for twice baked potatoes. These potatoes are great to make ahead of time. Just refrigerate or freeze until you need them, and reheat in the oven. I prefer sharp cheddar cheese, but you can use whatever you like, but it will change the taste of the recipe. Cook time includes baking the potatoes. Bake a few extra potatoes for extra filling if you like.

Provided by IHeartDogs

Categories     Potato

Time 1h27m

Yield 4-8 serving(s)

Number Of Ingredients 7

4 medium baking potatoes
2 tablespoons butter
1/2 teaspoon salt
1/3 cup sour cream
1/3 cup sharp cheddar cheese, shredded
1 tablespoon milk, maybe more
4 slices American cheese or 4 slices other good melting cheese

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Scrub and pierce potatoes.
  • Bake for one hour, or until fully cooked.
  • Remove potatoes from oven and let cool slightly.
  • Cut potatoes in half and scoop out potato, being careful not to tear the skins, and place in a large bowl.
  • Set skins aside.
  • Add butter and salt to potatoes; mash until smooth.
  • Add sour cream; mash until combined.
  • Add cheese; mash until combined.
  • Add one tablespoon of milk; mash.
  • If the mixture needs to be more creamy, add more milk, one tablespoon at a time, until desired consistency.
  • Add additional salt to taste, if needed.
  • Fill empty skins with potato mixture.
  • Top each potato with a half slice of cheese.
  • Return to oven and reheat until hot.
  • *Note*You may also refrigerate them to reheat at a later time, or you can freeze them.
  • If you freeze them, delay placing the cheese slices on top until you are ready to bake them. You might want to add more milk to the mix before filling the potatoes because after freezing they seem to reheat a little less creamy.

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 STUFFED TWICE BAKED POTATOES



Spinach Stuffed Twice Baked Potatoes image

You know how when there are times that you start throwing things together,and they work ? Well, this recipe is one of those times.If you try this recipe I sure hope you enjoy it. Feel free to change things to suit your own tastes. Both baking times are included in cook time. Submitted to Food.com (a.k.a. "ZAAR") on July 24th., 2012

Provided by Chef shapeweaver

Categories     Potato

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 6

2 medium sized baking potatoes
3 tablespoons butter or 3 tablespoons margarine
1 teaspoon ground black pepper
1/2 teaspoon salt
4 ounces frozen spinach, thawed and drained well (I used my hands to squeeze out extra liquid)
3/4 cup shredded sharp cheddar cheese

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.

Nutrition Facts : Calories 231.4, Fat 15.9, SaturatedFat 10, Cholesterol 45.1, Sodium 524.2, Carbohydrate 15.7, Fiber 2.3, Sugar 0.9, Protein 7.8

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.

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

TWICE-BAKED SPINACH POTATOES



Twice-Baked Spinach Potatoes image

From Cooking Light Magazine. You can also cook the potatoes in the microwave by piercing them with a fork and arranging them on paper towels. Microwave at HIGH 16 minutes or until done, turning and rearranging potatoes after 8 minutes. Let stand 5 minutes.

Provided by Veghead

Categories     Potato

Time 1h45m

Yield 1/2 potato, 6 serving(s)

Number Of Ingredients 9

3 large baking potatoes (about 12 ounces each)
1/2 cup 1% low-fat milk
1/2 cup light cream cheese, tub-style (about 4 ounces)
1 3/4 cups shredded reduced-fat sharp cheddar cheese, divided
1/4 cup finely chopped onion
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
sliced green onion (optional)

Steps:

  • Preheat oven to 400 degrees.
  • Pierce potatoes with a fork, and bake at 400 degrees for 1 hour and 15 minutes or until tender. Cool. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Mash pulp with a potato masher.
  • Combine milk and cream cheese in a large bowl, and stir with a whisk. Add potato pulp, 1 cup cheddar cheese, onion, salt, pepper, and spinach; stir well.
  • Spoon potato mixture into shells; sprinkle each half with 2 tablespoons cheddar cheese. Place stuffed potatoes on a baking sheet; bake at 400 degrees for 15 minutes or until thoroughly heated. Garnish with green onions, if desired.

Nutrition Facts : Calories 197.5, Fat 7.4, SaturatedFat 4.5, Cholesterol 22.3, Sodium 421.2, Carbohydrate 20, Fiber 2.9, Sugar 2.6, Protein 13.9

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