Twice-baked potatoes filled with spinach and sharp cheddar cheese are an excellent make-ahead option for holidays, potlucks and dinner parties. Add bacon if you want, or keep them vegetarian.
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.