Spinach Bacon Stuffed Potatoes Recipes

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.

Steps:

• Bake potatoes at 400° for 1 hour or until tender. Cool slightly. Reduce heat to 350°. , Cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the sour cream, cheese, bacon and onions. Spoon or pipe into potato shells. , Place on a baking sheet. Bake for 30-35 minutes or until heated through.

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.

Steps:

• Sauté bacon in a skillet over medium-high heat until crisp; drain bacon on a paper-towel-lined plate.
• Boil potatoes and garlic(if not already roasted) in a large pot of salted water until potatoes are tender when pierced, about 15 minutes.
• Just before draining, stir in spinach to wilt.
• Drain potatoes, garlic(if you use the roasted - add it now), and spinach; return to pot and cook, stirring constantly, 1 to 2 minutes to evaporate excess moisture.
• Add cream cheese, cream, butter, and bacon.
• Coarsely crush potatoes with a masher; season with salt and crushed red pepper flakes.

Steps:

• Cook potatoes in boiling water in large saucepan 15 to 20 min. or until tender.
• Meanwhile, cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add garlic to drippings in skillet; cook 2 min., stirring frequently. Add spinach; cook and stir 1 to 2 min. or just until spinach is wilted. Remove from heat. Crumble bacon; stir into spinach mixture.
• Drain potatoes; return to pan. Add cream cheese spread; mash potato mixture. Stir in spinach mixture.