SPINACH-BACON STUFFED POTATOES
Wellness Tip: Pile on the scallions: Just 1 stalk provides 43 percent of your recommended daily intake of vitamin K, key for cardiovascular health.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 460 calorie, Fat 19 grams, SaturatedFat 9 grams, Cholesterol 215 milligrams, Sodium 500 milligrams, Carbohydrate 51 grams, Fiber 7 grams, Protein 23 grams
SPINACH AND ARTICHOKE DIP STUFFED SWEET POTATOES
Provided by Jeff Mauro, host of Sandwich King
Time 2h10m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Pierce the sweet potatoes with a fork several times and place on a sheet pan. Bake until fork-tender, 45 minutes to 1 hour. Let cool for 5 minutes, then halve the sweet potatoes lengthwise and scoop the sweet potato flesh into a bowl, being gentle to not tear the skin. Put the flesh aside.
- Heat the olive oil and garlic in a 12-inch nonstick skillet over medium-low heat, gently sauteing until fragrant, about 30 seconds. Add the spinach and saute until wilted and much of the liquid has evaporated, about 5 minutes. Transfer the spinach to a bowl, discarding any excess liquid, then add the sour cream, cream cheese, chopped artichokes, 1 cup Parmesan and the sweet potato flesh. Season the mixture to taste and mix until combined.
- Mix together the panko, butter and remaining 1/4 cup Parmesan in a bowl. Season with salt and pepper.
- Spoon the spinach mixture into the hollowed out sweet potato skins. (Make sure the mixture is heaping.) Top with the breadcrumb mixture and place on a parchment-lined sheet pan. Bake until golden brown and bubbly, 20 to 25 minutes.
- Garnish each with a dollop of sour cream and the minced chives.
CHEDDAR & SPINACH TWICE-BAKED POTATOES
My husband is a rancher who loves a hearty potato dish, so consider these spuds with cheddar and spinach cowboy-approved. My crowd never leaves leftovers. -Jody Augustyn, Loup City, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 12 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 261 calories, Fat 11g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 363mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 5g fiber), Protein 9g protein.
AIR FRYER SPINACH AND ARTICHOKE-STUFFED BAKED POTATOES RECIPE BY TASTY
Whether served as a side dish or main course, this easy air fryer recipe is a mash-up that's long overdue. Tender baked potatoes are stuffed with cheesy spinach and artichoke dip, topped with more mozzarella cheese, and popped in the air fryer for a melty finish. Praise hands up for these potatoes!
Provided by Betsy Carter
Categories Sides
Time 1h5m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Rub the potatoes all over with the canola oil and season on all sides with ½ teaspoon salt.
- Preheat the air fryer to 400°F (200°C). Working the batches if needed, nestle the potatoes inside of the air fryer basket and set the timer for 45 minutes. Cook, flipping halfway through, until the potatoes have crispy skin and can easily be pierced with a fork.
- Meanwhile, make the spinach and artichoke dip: In a medium skillet over medium heat, melt the butter and olive oil together until the butter begins to bubble. Add the onion, garlic, remaining teaspoon of salt, the black pepper, and red pepper flakes. Cook for 2-3 minutes, until the onions are translucent and the garlic is fragrant. Add the artichoke hearts and spinach and cook until the spinach is well incorporated, 1-2 minutes. Stir in the cream cheese and sour cream until fully incorporated, 1-2 minutes. Add 1 cup of mozzarella and the Parmesan cheese and stir until just combined and melted, 1-2 minutes more.
- Using tongs, remove the potatoes from the air fryer and cut in half lengthwise. Use a fork to fluff the insides of the potatoes. Top each potato with a heaping ½ cup of the spinach and artichoke dip, then top each with 2 tablespoons of mozzarella cheese.
- Working in batches of 2-4 at a time, set the filled potato halves in the air fryer basket. Cook for 5 minutes, until the edges of the potato are browned and the mozzarella is melted and browning.
- Enjoy!
Nutrition Facts : Calories 465 calories, Carbohydrate 36 grams, Fat 28 grams, Fiber 4 grams, Protein 17 grams, Sugar 4 grams
More about "spinach stuffed potatoes recipes"
CHEESY SPINACH STUFFED POTATOES | VEGGIES RECIPES
From
Servings 4Total Time 53 minsCategory Veggies
- Pierce each potato with a fork six to eight times. In a microwave oven on high power, cook the potatoes until tender, 12 to 14 minutes, turning once. Carefully remove the potatoes from the microwave. When the potatoes are cool enough to handle, lay them on their sides and cut off the top third of each one. Using a spoon, scoop out the interior of each potato, leaving a shell about ⅓ inch thick. Put the potato pulp in a large bowl, add 1 tablespoon of the butter, and gently mash together.
- Cut the white and light green parts of the leeks into thin slices (you should have about 2 cups). Rinse well in a colander under cold water to remove any dirt. In a large saucepan over medium heat on the stove, melt the remaining 2 tablespoons of butter. Add the leeks and cook until tender and just beginning to brown, 8 to 10 minutes, stirring occasionally. Add the spinach, cover, and cook until it wilts, 3 to 4 minutes, stirring occasionally. Remove from the heat and drain, if necessary.
- Add the spinach mixture and the cheese to the mashed potatoes and stir until well blended. Season with salt and pepper.
CREAMY SPINACH STUFFED POTATOES | MRFOOD.COM
From mrfood.com
SPINACH & ARTICHOKE DIP-STUFFED BAKED POTATOES | RECIPE
From rachaelrayshow.com
SPINACH & FETA STUFFED SWEET POTATOES - EVERYDAY …
From everydayhealthyrecipes.com
STUFFED BAKED POTATOES WITH SPINACH RECIPE | EAT SMARTER USA
From eatsmarter.com
5/5 (2)Total Time 1 hr 40 minsServings 4Calories 274 per serving
SPINACH STUFFED POTATOES | MYPLATE
From myplate.gov
Cholesterol 6 mgTotal Calories 215Saturated Fat 1 gTotal Fat 3 g
SPINACH MUSHROOM STUFFED BAKED POTATOES WITH CHEDDAR
From theschmidtywife.com
MINI SPINACH & ARTICHOKE STUFFED POTATOES RECIPE
From cookincanuck.com
RECIPE: SPINACH & GORGONZOLA-STUFFED BAKED POTATOES
From styleathome.com
SPINACH-STUFFED SWEET POTATOES - ILOVEORGANICGIRL
From iloveorganicgirl.com
SPINACH STUFFED POTATOES - IGA
From iga.com
STUFFED BAKED POTATO RECIPES BOOK PDF DOWNLOAD
From youbookinc.com
SPINACH ARTICHOKE APPETIZER — THE LITTLE POTATO COMPANY
From littlepotatoes.com
SPINACH STUFFED POTATOES RECIPE
From farmanddairy.com
SPINACH AND FETA-STUFFED POTATOES RECIPE | EPICURIOUS
From epicurious.com
15+ HEALTHY 20-MINUTE DINNER RECIPES FOR JANUARY | EATINGWELL
From eatingwell.com
CHEESY SPINACH-STUFFED POTATOES | RECIPE - KOSHER.COM
From kosher.com
SPINACH AND HAM STUFFED BAKED POTATOES RECIPE | MYRECIPES
From myrecipes.com
You'll also love