Spinach and Gruyere Stuffed Potatoes
Elevate your dinner table with these decadent Spinach and Gruyere Stuffed Potatoes, a comforting dish that combines creamy textures with rich, savory flavors. Perfectly baked Russet potatoes are hollowed out and filled with a luscious mixture of buttery mashed potatoes, sautéed spinach, and nutty, melty Gruyere cheese. A final layer of broiled Gruyere creates a golden, bubbly topping that’s simply irresistible. This recipe is ideal as a satisfying vegetarian main course or an elegant side dish, with an optional sprinkle of paprika for added flair. Ready in just over an hour, these stuffed potatoes are a show-stopping choice for cozy family dinners or your next dinner party.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 cups Fresh spinach
- 1.5 cups Gruyere cheese, shredded
- 2 tablespoons Unsalted butter
- 0.5 cup Milk
- 2 cloves Garlic, minced
- 1 teaspoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Paprika (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Scrub the potatoes clean and pat them dry. Pierce each potato a few times with a fork to allow steam to escape while baking.
Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until they are tender when pierced with a knife. Remove from the oven and let cool slightly.
While the potatoes are baking, heat the olive oil over medium heat in a skillet. Add the minced garlic and cook for 30 seconds until fragrant.
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and set aside.
Once the potatoes are cool enough to handle, cut each one in half lengthwise. Use a spoon to carefully scoop out the flesh, leaving about 1/4-inch border of potato in the skins. Place the scooped potato flesh in a medium mixing bowl.
Add the butter, milk, salt, and black pepper to the bowl with the potato flesh. Mash together until smooth.
Stir in the cooked spinach and 1 cup of the shredded Gruyere cheese into the mashed potato mixture until well combined.
Spoon the mixture back into the potato skins, dividing it evenly among the 8 halves.
Top each stuffed potato half with the remaining Gruyere cheese.
Place the stuffed potatoes on a baking sheet and return them to the oven. Bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.
Optional: Sprinkle with paprika for a pop of color before serving.
Serve warm and enjoy your Spinach and Gruyere Stuffed Potatoes!
Nutrition Facts
Calories |
2261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.7 g | 121% | |
| Saturated Fat | 47.7 g | 239% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 3871 mg | 168% | |
| Total Carbohydrate | 277.4 g | 101% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 20.0 g | ||
| Protein | 90.3 g | 181% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 2089 mg | 161% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 7090 mg | 151% | |
*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.
