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.
CREAMED SPINACH TWICE-BAKED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 10
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.
SPINACH TWICE BAKED POTATOES
I developed this recipe to lure my kids into eating spinach. It worked! Spinach in almost any form is one of their favorite veggies. Big "kids" enjoy these rich, filling potatoes as well, and I often make them for dinner parties. I haven't tried freezing them, but I imagine you could make a batch and stick them in the freezer to keep for another day.
Provided by Geema
Categories Potato
Time 1h55m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 351.9, Fat 23.2, SaturatedFat 14.4, Cholesterol 67.7, Sodium 358.1, Carbohydrate 23.8, Fiber 3.2, Sugar 1.7, Protein 13.9
TWICE-BAKED POTATOES
Try this recipe for Ree Drummond's classic Twice-Baked Potatoes from Food Network.
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h50m
Yield 12 to 16 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
- Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
- With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
- Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
- Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.
BEST TWICE-BAKED POTATOES
Make and share this Best Twice-Baked Potatoes recipe from Food.com.
Provided by LorenLou
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Microwave (or bake in oven at 400 for 1hr) the potatoes until done.
- Allow to cool a bit.
- Slice about a 1" strip of the skin off the top of each potato.
- Carefully scoop out the pulp, placing in a large bowl, and leaving potato shells intact.
- Mash the potato pulp along with the margarine.
- Add milk, sour cream, cheese, salt and pepper; combining well.
- Spoon the mixture back into the potato shells, piling high.
- Top with the crumbled bacon or bacon bits.
- Bake at 400 for 15 minutes.
More about "twice baked spinach potatoes recipes"
SPINACH PARMESAN RANCH TWICE BAKED POTATOES - FROM A …
From fromachefskitchen.com
4.5/5 (6)Total Time 2 hrs 30 minsCategory Side Dishes-PotatoesCalories 629 per serving
- POTATOES: Preheat oven to 375 degrees. Oil a baking dish large enough to accommodate the filled potatoes. Set aside.
- Poke holes in each potato in several places. Place potatoes directly on oven racks. Bake for 1 to 1 1/2 hours or until potatoes are easily pierced with a knife.
- Melt 4 tablespoons butter in a large bowl. Cut the top off each potato and hollow each one out into a potato ricer, pushing the potato flesh into the melted butter.
- Heat the remaining butter in a skillet or saute pan over medium-high heat. Add the spinach and cook in batches until wilted. Add the garlic and cook briefly or until fragrant. Season with salt and black pepper to taste. Tilt the pan to allow any excess moisture to drain off or alternately, drain in a sieve.
SPINACH AND CHEDDAR TWICE-BAKED POTATOES - COMPLETELY …
From completelydelicious.com
5/5 (1)Total Time 1 hr 40 minsCategory Side DishCalories 238 per serving
- Prick potatoes a few times with a fork and place on a sheet pan. Bake until cooked through and a fork pressed into the center goes in easily, about 1 hour. Let cool slightly.
- Cut potatoes in half and use a spoon to scoop the baked potato out of the the skins. Place potato flesh in a large bowl and mash, set skins back on the sheet pan.
SPINACH-ARTICHOKE TWICE-BAKED POTATOES | RECIPE
From rachaelrayshow.com
MAKE-AHEAD TWICE BAKED POTATOES | THE ANTHONY KITCHEN
From theanthonykitchen.com
STUFFED POTATOES WITH CREAM CHEESE AND SPINACH FOR TWO …
From zonacooks.com
TWICE BAKED POTATOES WITH SPINACH AND FETA CHEESE …
From simplyrecipes.com
TWICE BAKED SPINACH POTATOES - DELICIOUSLY ORGANIC
From deliciouslyorganic.net
TWICE-BAKED POTATOES WITH SPINACH AND GRUYèRE RECIPE - CUISINART
From cuisinart.com
TWICE BAKED POTATOES RECIPE - THE COOKIE ROOKIE®
From thecookierookie.com
TWICE BAKED POTATOES WITH SPINACH BACON AND EGGS
From melissassouthernstylekitchen.com
TWICE-BAKED LOADED POTATOES
From cuisinart.com
SPINACH AND FETA TWICE BAKED POTATOES RECIPE
From potatoes.com
HOW TO MAKE SCALLOPED POTATOES WITH SPINACH| RACHAEL RAY
From rachaelrayshow.com
AIR FRYER TWICE BAKED POTATOES - DISHES DELISH
From dishesdelish.com
TWICE BAKED POTATOES - COOKING CLASSY
From cookingclassy.com
SPINACH & ARTICHOKE TWICE-BAKED POTATOES RECIPE ON FOOD52
From food52.com
TWICE BAKED POTATO CASSEROLE - SIMPLE JOY
From simplejoy.com
5 TWICE-BAKED POTATO RECIPES : FOOD NETWORK | WEEKEND COOKING …
From foodnetwork.com
You'll also love