Spinach And Bacon Baked Potatoes Recipes

SPINACH-BACON STUFFED POTATOES

Steps:

• Preheat the oven to 425 degrees F. Pierce the potatoes a few times with a fork. Microwave until tender, about 12 minutes. Place directly on the oven rack and bake until the skin is crisp, about 10 minutes.
• Meanwhile, chop the bell pepper and scallions. Cook the bacon in a nonstick skillet over medium heat, turning, until crisp, 8 to 10 minutes. Drain on paper towels, then chop. Add the bell pepper and all but 1 tablespoon of the scallions to the skillet. Cook, stirring occasionally, until tender, 4 minutes. Add the spinach, season with salt and pepper and cook until wilted, 5 minutes. Transfer the vegetables to a bowl; reserve the skillet.
• Split the potatoes and scoop out half of the flesh from each; stir into the vegetables along with the cheese, broth, hot sauce and all but 1 tablespoon of the bacon. Season with salt and pepper. Spoon back into the potatoes. Set on a baking sheet and bake 5 minutes.
• Return the skillet to medium-high heat; crack the eggs into the pan and season with salt and pepper. Cook until the whites are set, 5 minutes. Serve the eggs over the potatoes; top with the reserved scallions and bacon. Serve with more hot sauce.

BACON, SPINACH AND CREAM POTATOES

Steps:

• Place potatoes in a pot and cover with water. Bring up to a boil, salt water and cook until tender, 12 to 15 minutes.
• To a small skillet over medium heat add a little extra-virgin olive oil and bacon and brown, 7 to 8 minutes. Add onions and cook until soft, 5 minutes more.
• Drain the potatoes and place back in the hot pot. Add bacon, onions and defrosted spinach to potatoes, mash to combine then add cream. Mash until smooth and season the mixture with salt, pepper and nutmeg.

SPINACH AND BACON BAKED POTATOES

Steps:

• Preheat your oven to 190c.
• Pierce the potatoes a couple of times, then bake in oven for 1 hour or until tender.
• Meanwhile cook the bacon in a pan until crispy, then add the spinach and cook a couple of minutes more to dry it out.
• Place spinach and bacon in a bowl.
• Allow the cooked potatoes to cool a little, then split lengthways into two halves.
• Scoop the flesh from the potatoes into the bowl with the bacon and spinach; Leave a bit of flesh in the shell to support it.
• Add the sour cream and mash until smoothish.
• Add the sliced green onions and season with salt and pepper; stir through.
• Divide the mixture and fill the potato shells with it; sprinkle a talespoon of parmesan cheese over each.
• Bake in the oven for a further 20 minutes or until well heated through and the cheese browned.

SPINACH-TOPPED BAKED POTATOES

Steps:

• Preheat oven to 400 degrees.
• Scrub potatoes thoroughly and prick the skins with a fork. Rub lightly with oil.
• Place in a very shallow baking pan and bake for 1 hour or until potatoes feel soft.
• Meanwhile, squeeze spinach to remove excess moisture. Saute in butter for 5 minutes. Add sour cream, nutmeg, salt, and pepper. Heat and stir about 2 minutes. Keep warm.
• Remove potatoes from oven and cut an "X" on top of each potato. Squeeze sides to force open. Spoon topping on potatoes.

CHEDDAR & SPINACH TWICE-BAKED POTATOES

Steps:

• Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Place in a foil-lined 15x10x1-in. baking pan; bake 60-70 minutes or until tender., When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. In a large bowl, mash pulp with milk and butter, adding spinach, Monterey Jack cheese, 1/4 cup cheddar cheese, onion, salt and pepper., Spoon into potato shells; return to baking pan. Sprinkle with remaining cheddar cheese. Bake 20-25 minutes or until heated through and cheese is melted.

CHEESY BACON SCALLOPED POTATOES WITH SPINACH

Steps:

• Heat oven to 375ºF.
• Cook potatoes in large saucepan of boiling water 8 to 10 min. or just until tender. Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 5 min. or until crisp-tender. Add flour; cook and stir 1 min. Gradually stir in milk. Bring to boil; cook 5 min. or until thickened, stirring constantly. Add spinach; cook and stir 1 to 2 min. or just until wilted. Remove from heat.
• Stir bacon into sauce. Layer half each of the potatoes, sauce and cheese in 9-inch square baking dish sprayed with cooking spray; repeat layers. Cover.
• Bake 45 min. to 1 hour or until heated through, uncovering after 30 min.

SWEET POTATOES WITH BACON AND SPINACH

Steps:

• Preheat the oven to 400°F.
• Peel the sweet potatoes, and cut them into 1 1/2-inch cubes. Place them in a large bowl and toss with the sugar and reduced sherry.
• In a medium sauté pan, cook the butter over medium heat 6 to 8 minutes, until it's brown and smells nutty. Remove from the heat and let cool a few minutes. Add the sage and thyme to the butter, and pour it over the sweet potatoes, scraping the pan with a rubber spatula to get all the brown bits. Toss with a large spoon, being careful of the hot butter. Season with 1 tablespoon salt and 1/4 teaspoon pepper. Transfer the sweet potatoes to a large roasting pan and bake in the oven 50 minutes to 1 hour, until the potatoes are caramelized and tender. Stir with a metal spatula every so often, to coat the potatoes evenly with the butter and sugar.
• While the potatoes are cooking, slice the bacon lengthwise into 3/8-inch-thick slices. Stack them in two piles, then cut the strips crosswise into 3/8-inch even-sided rectangles, or lardons. Heat a large sauté pan over medium heat for 1 minute. Add the bacon, and cook about 5 minutes, until it's tender and lightly crisped. Using a slotted spoon, transfer it to a plate.
• When the sweet potatoes are done, remove the pan from the oven and toss in the bacon and spinach. Taste for seasoning.