Community Pick
Spinach Twice Baked Potatoes
photo by limeandspoontt
- Ready In:
- 1hr 55mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
- 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
directions
- 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.
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Reviews
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These are excellent! Even my non spinach eaters liked these. Thanks for a great recipe! Editing to add: I have successfully made and frozen these for OAMC. I assemble up to step 8. I then place on a baking sheet and place in freezer until firm. Then transfer to a freezer bag and seal. To cook them, I thaw in the fridge overnight and then top with remaining cheese and bake as directed.
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Geema, these are wonderful. I fixed them last weekend while having a guest and served them with Filet Mignon in Merlot Sauce and a salad. Fantastic, we'll have them again and again. For years my husband would not hear of me fixing spinach, but once he tasted the "real" thing, versus school cateria stuff, he loves it. Thanks for an excellent recipe.
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Absolutely wonderful! The texture and flavor of these potatoes was fabulous. I used Yukon Gold potatoes which are a bit moister than regular baking potatoes, and therefore omitted the milk while mashing. I also used fresh spinach that first steamed until wilted. I halved the recipe for just my hubby and I, but now wish that I would have doubled it and frozen the rest. These are so good. We love spinach and eat it often, but I never thought about adding it to twice baked potatoes. Good one!
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Just awesome!! I had bought 3 really large baking potatoes and then followed the recipe. All the flavors were terrific. I baked the potatoes in the morning and did the filling when I got home from work. I will definately make more next time to freeze and the suggestion to use broccoli too is a great idea to try in the future. Great recipe!!
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Tweaks
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This were very good and easy to make. I had to use a sour cream based spinach dip in place of the sour cream and it turned out fine. Used 2% milk and real butter. The amount of salt was not specified so I just added a bit, but they needed more. I served these to a group of 4 adults and two children and everyone liked them. I will make another batch and freeze them as suggested.
RECIPE SUBMITTED BY
Geema
Naples, 87
<p>Life often interupts our comfortable routines in very unexpected ways and in the past three years I've certainly faced some challenges. As a health nut who ate mostly vegetarian I was beyond shocked to discover that I was diabetic. <img title=Yell src=../tiny_mce/plugins/emotions/img/smiley-yell.gif border=0 alt=Yell /> I shouted and rebelled and cried. But the good news is that I can control my glucose levels simply by eating very low carb. What a complete turn around it was to pass up all my high carb vegetarian foods like grains, and veggies and embrace meat! <img title=Surprised src=../tiny_mce/plugins/emotions/img/smiley-surprised.gif border=0 alt=Surprised /> I've adjusted to this limited diet and thanks to Zaar can eat a nice variety of healthful meals.</p>
<p> The next challenge was a freakish fall I took while in New York with my daughter that left me paralyzed and in much pain. I thank God that I am so much better today after more than two years recovery, with total mobility and just some minor pain in my arms and hands. Cooking and communicating here was not really on my priority list. But, I am back in action and ready to cook, take photos, and enjoy this wonderful community of friends.<img title=Laughing src=../tiny_mce/plugins/emotions/img/smiley-laughing.gif border=0 alt=Laughing /></p>
<p>My husband and I continue to enjoy our grandchildren and being closely involved with their day to day activities. I am also the proud owner of a sweet grey and white cat who came to my door as a little kitten 6 months ago. Her name is Bonny and you can read her story here: <a href=http://www.theanimalrescuesite.com/clickToGive/ps/3/g7hopubcqxji7ub0y6fg target=_blank>http://www.theanimalrescuesite.com/clickToGive/ps/3/g7hopubcqxji7ub0y6fg</a>.</p>
<p> When I have time for myself, I love to do all things artistic...drawing, pastels, paper craft, scrapbooking, and most recently jewelry making. I have set up a website on ETSY ( shown on this page by my website)and you can go there and see my creations.<img title=Cool src=../tiny_mce/plugins/emotions/img/smiley-cool.gif border=0 alt=Cool /><br /><br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><br /><a href=http://photobucket.com target=_blank><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/houdini6.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /></a> <br /><br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt= /></p>