Spinach Twice Baked Potatoes Recipes

CREAMED SPINACH TWICE-BAKED POTATOES

Steps:

• Position racks in the middle and upper third of the oven; preheat to 400 degrees F. Scrub the potatoes and dry well. Bake directly on the middle oven rack until easily pierced with a knife, 45 to 50 minutes. Remove from the oven; let cool 5 minutes.
• Meanwhile, melt 3 tablespoons butter in a large skillet over medium-high heat. Add the spinach (in batches, if needed) and cook, tossing with tongs, until wilted, about 5 minutes. Add the garlic, nutmeg, cayenne and 1/2 teaspoon salt. Increase the heat to high and cook until the liquid evaporates, about 2 minutes. Transfer the mixture to a cutting board and finely chop; squeeze dry in a kitchen towel.
• One at a time, hold each potato with another kitchen towel and halve lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Mash the flesh with the remaining 3 tablespoons butter until smooth; season with salt. Stir in the egg yolks and parmesan, then the spinach mixture. Brush the potato skins with melted butter; season the insides with salt and pepper. Set on a baking sheet.
• Beat the heavy cream in a large bowl with a mixer on medium speed until soft peaks form, about 2 minutes. Stir about one-quarter of the whipped cream into the potato mixture, then gently fold in the rest.
• Mound the filling into the potato skins. Return to the oven on the top rack and bake until the filling is warmed through and starts browning, about 15 minutes. Turn on the broiler and broil until the filling is golden brown and the skins are crisp, 1 to 2 more minutes.

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.

SPINACH TWICE BAKED POTATOES

Steps:

• Cut a small slit on top of each potato, and place in a 400°F oven for 1 hour or until completely done.
• Cut each potato in half, lengthwise, and scoop out into large bowl.
• Place the potato shells on a baking sheet.
• Squeeze the spinach to get all the water out of it, and until it is fairly dry; set aside.
• Mash the potatoes in the bowl with the butter, sour cream and milk, salt, pepper and cayenne.
• Fold in the spinach and 1/2 the cheddar cheese.
• Fill potato shells with this mixture.
• Top with remaining cheddar cheese.
• These potatoes can be made in advance and kept in the refrigerator for a day prior to baking.
• Bake at 350°F for about 30 minutes or until heated through and the cheese on top has melted and browned a little.

TWICE-BAKED POTATOES WITH SPINACH & CHEESE

Steps:

• Heat oven to 400°F.
• Pierce potatoes in several places with fork. Bake 1 hour 15 min. or until tender. Cool slightly.
• Cut potatoes lengthwise in half; scoop out centers into medium bowl, leaving 1/4-inch-thick shells. Mash potato centers. Add Neufchatel and dressing; mix well. Stir in spinach, onions, pepper and 1 cup cheddar.
• Spoon potato mixture into shells; sprinkle with remaining cheddar. Place on baking sheet.
• Bake 15 min. or until heated through.

SPINACH STUFFED TWICE BAKED POTATOES

Steps:

• Preheat oven to 375 degrees.
• When oven is preheated,bake potatoes for 1 hour or until fork tender.
• After potatoes have cooled off enough to handle,split in half and remove potato pulp,leaving a 1/4 inch thick shell.
• In a large bowl,mix together potato pulp, butter,salt,pepper,spinach,and cheese.
• Place empty potato shells into a greased 2 quart baking dish,and divide potato/spinach mixture evenly into shells.
• Bake for another 20 to 25 minutes or until cheese is melted and tops are lightly browned.

TWICE-BAKED SPINACH POTATOES

Steps:

• Preheat oven to 400 degrees.
• Pierce potatoes with a fork, and bake at 400 degrees for 1 hour and 15 minutes or until tender. Cool. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Mash pulp with a potato masher.
• Combine milk and cream cheese in a large bowl, and stir with a whisk. Add potato pulp, 1 cup cheddar cheese, onion, salt, pepper, and spinach; stir well.
• Spoon potato mixture into shells; sprinkle each half with 2 tablespoons cheddar cheese. Place stuffed potatoes on a baking sheet; bake at 400 degrees for 15 minutes or until thoroughly heated. Garnish with green onions, if desired.

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.