Spinach Twice Baked Potatoes
Elevate your side dish game with these indulgent Spinach Twice Baked Potatoes, a comfort food classic with a nutritious twist. Perfectly baked russet potatoes are hollowed out and filled with a decadent mash of creamy butter, sour cream, and melty cheddar cheese, combined with sautéed garlic and tender baby spinach for a pop of earthy flavor. Topped with additional cheesy goodness and baked until golden brown, these potato boats are crisp on the outside and irresistibly soft on the inside. Perfect as a show-stopping side or a hearty vegetarian main, this recipe offers a satisfying mix of textures and a balanced blend of savory flavors. Easy to prepare and packed with wholesome ingredients, these stuffed potatoes make a comforting addition to any meal.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons unsalted butter
- 0.25 cup whole milk
- 0.5 cup sour cream
- 1 cup grated cheddar cheese
- 2 cups baby spinach, chopped
- 2 cloves garlic, minced
- 0.5 teaspoon onion powder
- 0.25 cup shredded Parmesan cheese
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
Wash and dry the potatoes thoroughly. Rub them with olive oil and sprinkle with 1/2 teaspoon of salt.
Place the potatoes on the prepared baking sheet and bake for 50-60 minutes, or until the skins are crispy and they are fork-tender.
Remove the potatoes from the oven and allow them to cool just enough to handle. Reduce oven temperature to 375°F (190°C).
Cut each potato in half lengthwise and gently scoop out the insides into a mixing bowl, leaving about 1/4 inch of potato flesh around the skin to form sturdy shells.
Mash the scooped-out potato flesh with the butter, milk, and sour cream until smooth and creamy. Season with the remaining 1/2 teaspoon of salt, black pepper, and onion powder.
In a skillet over medium heat, sauté the garlic in 1 tablespoon of olive oil until fragrant, about 30 seconds. Add the chopped spinach and cook until wilted, about 2 minutes.
Gently fold the spinach mixture, 3/4 cup of cheddar cheese, and Parmesan cheese into the mashed potato mixture until evenly incorporated.
Spoon the mixture back into the potato shells, mounding it slightly. Sprinkle the tops with the remaining grated cheddar cheese.
Place the stuffed potatoes back on the baking sheet and bake at 375°F (190°C) for 15-20 minutes, or until the cheese is melted and golden brown.
Remove from the oven and let cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 823 mg | 36% | |
| Total Carbohydrate | 69.1 g | 25% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 5.5 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 377 mg | 29% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1829 mg | 39% | |
*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.
