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spinach and cheddar twice-baked potatoes on a large white platter

Spinach and Cheddar Twice Baked Potatoes

Print Recipe
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.
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 8 servings
Calories 313
Author Annalise

Ingredients

  • 4 med/large russet potatoes
  • 4 strips bacon , diced (optional)
  • ¼ cup butter (56 grams)
  • 2 cloves garlic , minced
  • 4 cups packed fresh spinach , roughly chopped (120 grams)
  • cup milk , whole or 2% (160 ml)
  • 1 teaspoon salt , plus more to taste
  • ¼ teaspoon ground black pepper , plus more to taste
  • 2 cups 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.

Nutrition

Calories: 313kcal | Carbohydrates: 22g | Protein: 11g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 619mg | Potassium: 607mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1905IU | Vitamin C: 11mg | Calcium: 257mg | Iron: 1mg