Spinach and Cheddar Twice-Baked Potatoes
Twice-baked potatoes filled with spinach and sharp cheddar cheese are an excellent make-ahead option for holidays, potlucks and dinner parties. Add bacon to these spinach and cheddar twice-baked potatoes if you want, or keep them vegetarian.
Family meals have been such an important part of my life, both with my little family of 4 and with my husband and I’s extended families. We both come from large families and it’s always great to gather over a meal.
And what’s a big family potluck without some sort of fabulous cheesy potato dish? I’ve got you covered with these easy and delicious spinach and cheddar twice-baked potatoes. They’re perfect for holidays, dinner parties, you name it!
They combine so many great things— creamy mashed potatoes, melty cheese, and a crisp potato skin bottom— all into one single-serving vessel. Spinach is a fun addition of extra veggies, flavor and color. And the decision of adding bacon or not, well I’ll leave that up to you!
Table of Contents
- Ingredients you’ll need
- How to make spinach and cheddar twice-baked potatoes
- Make-ahead options
- More potato side dishes
- Get the recipe
Ingredients you’ll need
- Potatoes— Russet potatoes are a classic choice for twice-baked potatoes, but gold potatoes would be delicious too.
- Spinach— I like to use fresh spinach, but it is possible to use frozen spinach. Simply let it thaw and squeeze out the excess moisture.
- Cheddar cheese— Use white or yellow cheddar, or whatever sharp cheddar cheese you like.
- Butter, garlic, milk and salt and pepper— They give the potatoes a lot of flavor and help create a creamy texture.
- Bacon— This is completely optional! Bacon is a traditional ingredient for many twice-baked potato recipes so feel free to add it to this one. But you can keep this dish vegetarian and leave it out, it’s delicious both ways.
- Chives or green onions— Optional garnishes for a little extra pop of green.
How to make spinach and cheddar twice-baked potatoes
- Bake potatoes. Wash the potatoes, prick them with a fork, and bake at 400°F for about 1 hour till tender. If you prefer, the potatoes can be cooked in the microwave for their first “baking”. Microwave on high for 16 minutes or until done, turning and rearranging potatoes after 8 minutes.
- Cook spinach in butter. Add chopped spinach and garlic to a skillet with melted butter. Cook for a few minutes over medium heat until spinach is wilted. (If using bacon, you can cook it in the same skillet either before or after sautéing the spinach.)
- Scrape out the cooked potato and make filling. Slice potatoes in half and use a spoon to scrape out the soft potato, mash them up and stir in milk, salt and pepper, half of the cheese and the spinach mixture. Add bacon if using.
- Spoon the mixture back into the potato skins. Fill the potato skins with the cheesy potato mixture and top with remaining cheddar.
- Bake again. Hence the name! Reduce oven temperature to 375°F and bake the potatoes for 20-25 until the cheese is melted and bubby.
- And enjoy. Top with chives or green onions for a nice garnish if you want, and serve immediately.
Make-ahead options
Twice-baked potatoes are your best friend when it comes to prepping for a potluck or dinner party in advance. They’re perfect! Here are a few different ways to do it:
- Make baked potatoes up to 5 days in advance. Store in the fridge, then proceed with making the filling and baking again when you’re ready.
- Prep the twice baked potatoes completely, cover, and keep in the fridge for up to 2 days or in the freezer for several weeks. When ready to bake, uncover and bake for 25-30 minutes (or 40-45 minutes if from frozen).
- Completely finish this dish and reheat it before serving. Cover with foil and bake at 350°F for about 30 minutes.
More potato side dishes
Get the recipe
Spinach and Cheddar Twice Baked Potatoes
Ingredients
- 4 (907 grams) med/large russet potatoes
- 4 strips (100 grams) bacon , diced (optional)
- ¼ cup (56 grams) butter (56 grams)
- 2 cloves garlic , minced
- 4 cups (120 grams) packed fresh spinach , roughly chopped (120 grams)
- ⅔ cup (160 ml) milk , whole or 2% (160 ml)
- 1 teaspoon salt , plus more to taste
- ¼ teaspoon ground black pepper , plus more to taste
- 2 cups (200 grams) shredded sharp cheddar cheese (200 grams)
- Chives or green onions , chopped, for garnich (optional)
Instructions
- Preheat oven to 400°F. Prick potatoes a few times with a fork and place on a sheet pan. Bake until cooked through and a fork pressed into the center goes in easily, about 45-60 minutes, depending on size. Let cool slightly. (See Notes)
- (Optional) Heat a skillet over medium high heat and cook bacon until crispy, about 4-5 minutes, stirring often. Transfer to a paper towel to drain.
- Melt butter in skillet over medium heat (it can be the same skillet you cooked bacon in, just drain off the grease). Add garlic and cook for 2 minutes. Add spinach and a pinch of salt and cook, stirring frequently, until spinach is wilted, about 2 minutes.
- Cut potatoes in half and use a spoon to scoop the baked potato out of the the skins. Place potato flesh in a large bowl and mash, set skins back on the sheet pan.
- Stir in milk and salt and pepper and stir until mostly smooth. Add in spinach mixture, bacon (if using) and half of the cheese.
- Spoon potato mixture into the potato skins. Sprinkle with remaining cheese.
- Reduce oven temperature to 375°F. Bake until cheese is melted and bubbly, about 20-25 minutes.
Notes
- If you want, the potatoes can be cooked in the microwave for their first “baking”. Microwave on high for 16 minutes or until done, turning and rearranging potatoes after 8 minutes.
- Use white or yellow cheddar cheese or another sharp cheddar cheese you love. Colby or Monterey Jack, Gouda and Provolone are options.
- I like to use fresh spinach, but it is possible to use frozen spinach. Simply let it thaw and squeeze out the excess moisture.
- Bacon is completely optional!
- Make ahead options:
- Make baked potatoes up to 5 days in advance. Store in the fridge, then proceed with making the filling and baking again when you’re ready.
- Prep the twice baked potatoes completely, cover, and keep in the fridge for up to 2 days or in the freezer for several weeks. When ready to bake, uncover and bake for 25-30 minutes (or 40-45 minutes if from frozen).
- Completely finish this dish and reheat it before serving. Cover with foil and bake at 350°F for about 30 minutes.
This recipe was originally published March 2016.
I love love LOVE twice-baked potatoes and just by looking at this recipe, I know they are no exception. I could eat just these for dinner!
These were the perfect addition to our Easter dinner! They were delicious!!
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I veganised these by using oat milk, vegan butter, and violife vegan cheddar and it was delicious!
These are really tasty!