Best 4 Cheddar Spinach Twice Baked Potatoes Recipes
Twice-baked potatoes are a classic comfort food dish that is perfect for any occasion. They are made by baking potatoes until they are soft, then scooping out the insides and mixing them with various fillings. The potato mixture is then spooned back into the potato shells and baked again until golden brown.
These Cheddar Spinach Twice-Baked Potatoes are a delicious twist on the classic recipe. They are filled with a mixture of cheddar cheese, spinach, garlic, and onions. The potatoes are then topped with even more cheddar cheese and baked until melted and bubbly.
This recipe also includes instructions for making Garlic Parmesan Twice-Baked Potatoes and BLT Twice-Baked Potatoes. The Garlic Parmesan Twice-Baked Potatoes are filled with a mixture of garlic, Parmesan cheese, and butter. The BLT Twice-Baked Potatoes are filled with a mixture of bacon, lettuce, and tomato.
All of these twice-baked potato recipes are easy to make and can be tailored to your own taste preferences. They are a great way to use up leftover potatoes and are perfect for a quick and easy weeknight meal.
ULTIMATE TWICE BAKED POTATOES
I made these up years ago and have been making them ever since. They are always a big hit. These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch.
Provided by PONYGIRL64
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bake potatoes in preheated oven for 1 hour.
- Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
- Bake for another 15 minutes.
Nutrition Facts : Calories 421.8 calories, Carbohydrate 29.3 g, Cholesterol 63 mg, Fat 29.5 g, Fiber 2.2 g, Protein 10.9 g, SaturatedFat 14.8 g, Sodium 537.1 mg, Sugar 3.2 g
CHEDDAR TWICE-BAKED POTATOES
Our family rarely have her steak without these easy-to-fix potatoes. They're creamy and full of bacon, cheese and onion flavor. -Heather Ahrens Columbus, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Scrub and pierce potatoes; rub each with 1 teaspoon butter. Place on a baking sheet. Bake 45-50 minutes or until tender., Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. In drippings, saute onion until tender; set aside., When potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out pulp, leaving a thin shell. In a small bowl, mash pulp with remaining butter. Stir in milk, egg, salt and pepper. Stir in the cheese, bacon and onion. , Spoon into the potato shells. Place on a baking sheet. Bake at 400° 15-20 minutes or until heated through.
Nutrition Facts : Calories 563 calories, Fat 25g fat (15g saturated fat), Cholesterol 104mg cholesterol, Sodium 607mg sodium, Carbohydrate 70g carbohydrate (8g sugars, Fiber 6g fiber), Protein 16g protein.
TWICE-BAKED POTATOES WITH SPINACH & CHEESE
Sure, you know all about twice-baked potatoes. How good they are. How much everyone likes them. Now try them with spinach and Neufchatel cheese!
Provided by My Food and Family
Categories Recipes
Time 2h5m
Yield 6 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 280, Fat 13 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 13 g
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
Tips:
- Choose the right potatoes: Russet potatoes are the best choice for twice-baked potatoes because they have a high starch content, which makes them fluffy and light.
- Bake the potatoes thoroughly: The potatoes should be baked until they are fork-tender. This will ensure that they are cooked through and will hold their shape when they are mashed.
- Use a good quality cheese: The type of cheese you use will make a big difference in the flavor of your twice-baked potatoes. Use a sharp cheddar cheese for a classic flavor, or try a different type of cheese, such as Gruyère or Parmesan, for a more unique flavor.
- Add some mix-ins: Feel free to add some other ingredients to your twice-baked potatoes, such as bacon, cooked ground beef, or diced vegetables. This will add extra flavor and texture to the dish.
- Don't overfill the potato skins: When you are filling the potato skins, be careful not to overfill them. The filling should be mounded slightly, but it should not be overflowing.
Conclusion:
Twice-baked potatoes are a delicious and versatile dish that can be served as a main course or a side dish. They are perfect for a weeknight meal or a special occasion. With a few simple tips, you can make the best twice-baked potatoes that your family and friends will love.
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