Baked Potatoes Florentine
Elevate your side dish game with these indulgent Baked Potatoes Florentine, a hearty yet elegant combination of creamy spinach filling and golden, cheese-topped crispy potato skins. Perfectly baked russet potatoes are hollowed out and stuffed with a luxurious blend of sautéed shallots, garlic, wilted spinach, Parmesan, and a touch of nutmeg for depth. The creamy mix is then crowned with melty mozzarella, creating a dish that’s as comforting as it is impressive. Ideal for family dinners or a crowd-pleasing vegetarian main, this recipe offers a delightful twist on the classic stuffed potato. With simple ingredients and a flavor-packed presentation, these spinach-stuffed potatoes are bound to become a favorite at your table.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 medium, finely chopped shallot
- 2 cloves, minced garlic
- 6 cups, packed fresh spinach
- 0.5 cup heavy cream
- 0.33 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.125 teaspoon, optional nutmeg
Instructions
Preheat your oven to 400°F (200°C). Wash and dry the russet potatoes. Pierce each potato several times with a fork.
Rub the potatoes with olive oil and place them directly on the oven rack. Bake for 50–60 minutes, or until tender when pierced with a knife.
While the potatoes bake, prepare the spinach filling. Heat the butter in a large skillet over medium heat. Add the chopped shallot and sauté for 2–3 minutes until softened.
Add the minced garlic and cook for another 30 seconds, stirring constantly to avoid burning.
Add the fresh spinach to the skillet in batches, stirring until wilted. Once all the spinach is wilted, pour in the heavy cream.
Stir in the Parmesan cheese, salt, black pepper, and nutmeg (if using). Cook for 2–3 minutes, letting the mixture thicken slightly. Remove from heat and set aside.
When the potatoes are done baking, remove them from the oven and let them cool slightly. Cut a lengthwise slit on top of each potato and gently scoop out most of the flesh into a bowl, leaving a small border of potato intact to support the skin.
Mash the scooped-out potato flesh with a fork and mix it into the spinach filling. Stir until fully combined.
Spoon the spinach and potato mixture back into the potato skins, mounding it slightly on top. Place the filled potatoes on a baking sheet.
Top each stuffed potato with shredded mozzarella cheese.
Return the baking sheet to the oven and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly.
Remove the potatoes from the oven and serve hot. Enjoy your Baked Potatoes Florentine!
Nutrition Facts
Calories |
2392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.1 g | 141% | |
| Saturated Fat | 60.0 g | 300% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 289 mg | 96% | |
| Sodium | 2466 mg | 107% | |
| Total Carbohydrate | 265.0 g | 96% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 15.3 g | ||
| Protein | 75.9 g | 152% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1465 mg | 113% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 6036 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
