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
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.
SPINACH-STUFFED PURPLE POTATOES RECIPE - (4.5/5)
Provided by ROBandSEAN
Number Of Ingredients 9
Steps:
- In saucepan, cook potatoes in boiling water to cover 10-15 minutes or just until tender. Meanwhile, in steamer basket over boiling water, steam spinach 3-5 minutes until tender (or microwave with 1 tablespoon water in covered shallow dish 1 to 1 1/2 minutes). With melon baller or tip of potato peeler, hollow our small cavity in top of each potato. Place potato pulp in blender or food processor along with drained spinach, sour cream, cheese, lemon juice, basil and garlic. Cover and process until blended. Season to taste with salt and pepper. Spoon mixture into potatoes, mounding on top. Serve as is, or cover and chill to serve later, or heat in lightly greased baking dish, covered, at 375 degrees for 20 minutes or until hot. Garnish with basil leaves and lemon slices, if desired. Makes 20-24 appetizers.
PUREED SPINACH-POTATO SOUP
Serve this silky-smooth soup as a starter, or pair it with crusty bread for a light meal.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Melt butter in a large saucepan over medium heat. Add onion, garlic, and potatoes; stir to coat. Cook, stirring, 2 minutes.
- Pour sherry, chicken broth, and 2 cups water into pan; stir to combine. Bring to a boil. Reduce heat to medium-low; cover, and simmer until potatoes are very tender, about 15 minutes.
- Stir spinach into pan, and cook until wilted and bright green, about 3 minutes. Remove from heat. Puree soup with an immersion blender until smooth. (Alternatively, use a regular blender, working in batches so as not to fill jar more than halfway. Return mixture to saucepan.) Season with salt and pepper, and serve.
SPINACH STUFFED TWICE BAKED POTATOES
You know how when there are times that you start throwing things together,and they work ? Well, this recipe is one of those times.If you try this recipe I sure hope you enjoy it. Feel free to change things to suit your own tastes. Both baking times are included in cook time. Submitted to Food.com (a.k.a. "ZAAR") on July 24th., 2012
Provided by Chef shapeweaver
Categories Potato
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 231.4, Fat 15.9, SaturatedFat 10, Cholesterol 45.1, Sodium 524.2, Carbohydrate 15.7, Fiber 2.3, Sugar 0.9, Protein 7.8
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
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SPINACH MUSHROOM STUFFED BAKED POTATOES WITH CHEDDAR
From theschmidtywife.com
4.4/5 (16)Total Time 1 hr 30 minsCuisine AmericanCalories 483 per serving
- Preheat oven to 400º F. Poke the potatoes all over with a fork. Using 1 tablespoon of the olive oil, rub each potato with the oil to lightly grease each one. Sprinkle with salt and pepper to taste. Place on a sheet pan and bake for 60-70 minutes. Remove potatoes from oven to cool slightly. Cut open the potatoes, slice the top lengthwise and gently squeeze the potato to open up the middle of the potato revealing more of the fluffy white center. Sprinkle 1/4 cup of cheese inside each of the potatoes, place in oven and bake 5-6 minutes until cheese is nice and melty. Top with Spinach Mushrooms Sauce.
- With 5-10 minutes left of the potatoes baking: Heat remaining olive oil over medium-high heat in a large skillet. Add onions and cook about 2 minutes until slightly translucent.
- Add mushrooms to the skillet and cook 5-8 minutes stir occasionally until the mushrooms have released water and cooked down.
- Add mined garlic and white wine to the skillet. Mix everything to combine, bring to boil, and reduce heat to medium-low. Simmer 8-10 minutes until the sauce has slightly reduced.
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