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 if you want, or keep them vegetarian.
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.
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
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