Spinach and Bacon Baked Potatoes
Transform your weeknight dinner with these irresistible Spinach and Bacon Baked Potatoes—an indulgent yet wholesome twist on the classic comfort food! Featuring fluffy baked russet potatoes loaded with a rich and creamy filling, this recipe combines the savory crunch of crispy bacon, the vibrant freshness of sautéed baby spinach, and a blend of cream cheese and sharp cheddar for the ultimate flavor-packed experience. Topped with melted cheese and garnished with scallions, these baked potatoes are perfect as a hearty main course or show-stopping side dish. With simple ingredients and straightforward steps, this recipe is a delicious way to elevate any meal while keeping prep stress-free. Searching for a comforting yet elevated potato recipe? Look no further than Spinach and Bacon Baked Potatoes!
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Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 2 tablespoons olive oil
- 6 pieces bacon strips
- 3 cups baby spinach
- 4 ounces cream cheese
- 0.5 cup sour cream
- 1 cup shredded cheddar cheese
- 2 tablespoons unsalted butter
- 2 cloves garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 pieces scallions
Instructions
Preheat your oven to 400°F (200°C). Wash and dry the potatoes, then prick 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 fork.
Meanwhile, cook the bacon in a skillet over medium heat until crispy. Remove the bacon and place it on paper towels to drain. Once cool, crumble into small pieces and set aside.
In the same skillet, remove most of the bacon grease, leaving about 1 tablespoon. Add the minced garlic and cook for 30 seconds until fragrant.
Add the baby spinach to the skillet and sauté until wilted, about 2-3 minutes. Remove from heat and set aside.
Once the potatoes are done baking, let them cool slightly before handling. Use a knife to carefully cut a lengthwise slit across the top of each potato and gently scoop out the interior into a mixing bowl, leaving the skins intact.
To the bowl with the potato flesh, add the cream cheese, sour cream, butter, salt, and black pepper. Mash until smooth and creamy.
Fold in the sautéed spinach, crumbled bacon, and half of the shredded cheddar cheese. Mix until evenly combined.
Spoon the potato mixture back into the potato skins, mounding it slightly. Place the stuffed potatoes on a baking sheet.
Sprinkle the remaining cheddar cheese over the top of the stuffed potatoes.
Return the potatoes to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the baked potatoes from the oven and garnish with chopped scallions before serving. Enjoy!
Nutrition Facts
Calories |
2497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.4 g | 220% | |
| Saturated Fat | 87.7 g | 438% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 3290 mg | 143% | |
| Total Carbohydrate | 174.3 g | 63% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 17.8 g | ||
| Protein | 78.4 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1270 mg | 98% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 4236 mg | 90% | |
*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.
