Spinach and Cheese Baked Potato
Transform your weeknight dinner with this irresistible Spinach and Cheese Baked Potato recipe, a comforting dish that pairs crispy potato skins with a rich and creamy spinach filling. Perfectly baked potatoes are hollowed out and mashed with a luscious mix of cream cheese, cheddar, and sautéed garlic-infused spinach, then stuffed back into their shells for a decadent twist. Finished off with a golden, bubbly layer of melted cheddar cheese, this dish is not only packed with flavor but also offers a hearty helping of greens. Ideal as a main course or an indulgent side, these stuffed baked potatoes are easy to prepare and sure to impress at the table. Whether you're searching for a family-friendly meal or a vegetarian delight, this recipe is a must-try!
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Recipe Information
Ingredients
- 4 pieces Large baking potatoes
- 4 cups Fresh spinach
- 4 tablespoons Butter
- 0.25 cup Milk
- 4 tablespoons Cream cheese
- 1 cup Shredded cheddar cheese
- 2 cloves Garlic
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Wash the potatoes thoroughly and pat them dry. Pierce each potato several times with a fork.
Rub the potatoes with olive oil and sprinkle them lightly with salt. Place them directly on the oven rack and bake for 60 minutes or until the potatoes are tender when pierced with a knife.
While the potatoes are baking, prepare the spinach filling. Mince the garlic and sauté it in a skillet over medium heat with 1 tablespoon of butter until fragrant.
Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Season with a pinch of salt and pepper, then remove from heat.
Once the potatoes are done, carefully remove them from the oven and let them cool for a few minutes.
Slice each potato lengthwise and gently scoop out most of the potato flesh into a mixing bowl, leaving a 1/4-inch border to maintain the potato shape.
Mash the potato flesh with the remaining butter, milk, cream cheese, and 1/2 cup of the shredded cheddar cheese until smooth and creamy. Stir in the cooked spinach until evenly combined.
Spoon the spinach and cheese mixture back into the potato shells, mounding it slightly.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top of the stuffed potatoes.
Return the stuffed potatoes to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Serve hot and enjoy your Spinach and Cheese Baked Potato!
Nutrition Facts
Calories |
2380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.9 g | 154% | |
| Saturated Fat | 65.2 g | 326% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 319 mg | 106% | |
| Sodium | 3765 mg | 164% | |
| Total Carbohydrate | 269.0 g | 98% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 18.4 g | ||
| Protein | 67.8 g | 136% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1202 mg | 92% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 6626 mg | 141% | |
*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.
