Best 5 Spinach Stuffed Baked Potatoes Recipes

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Craving a wholesome and comforting meal? Look no further than our delectable Spinach Stuffed Baked Potatoes! These stuffed potatoes are a symphony of flavors and textures, featuring fluffy baked potatoes filled with a vibrant spinach filling. Enjoy this classic dish with three variations: a creamy spinach and cheese filling, a savory spinach and bacon filling, and a delightful spinach and sun-dried tomato filling. Each variation offers a unique twist on this timeless recipe. Whether you prefer the classic combination of spinach and cheese, the smoky bacon, or the tangy sun-dried tomatoes, these stuffed potatoes will tantalize your taste buds and leave you feeling satisfied. Discover the perfect recipe for your palate and indulge in this hearty and flavorful dish.

Check out the recipes below so you can choose the best recipe for yourself!

CHEDDAR & SPINACH TWICE-BAKED POTATOES



Cheddar & Spinach Twice-Baked Potatoes image

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

6 large baking potatoes (about 12 ounces each)
1/2 cup 2% milk
6 tablespoons butter, softened
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3/4 cup shredded Monterey Jack cheese
3/4 cup shredded cheddar cheese, divided
1/4 cup finely chopped red onion
1 teaspoon salt
1/4 teaspoon pepper

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 AND ARTICHOKE DIP STUFFED SWEET POTATOES



Spinach and Artichoke Dip Stuffed Sweet Potatoes image

Provided by Jeff Mauro, host of Sandwich King

Time 2h10m

Yield 6 servings

Number Of Ingredients 12

3 sweet potatoes, scrubbed and dried
1 tablespoon olive oil
2 cloves garlic, minced
10 cups baby spinach
1 cup sour cream, plus extra for garnish
8 ounces cream cheese, at room temperature
1 cup marinated jarred artichokes, drained and chopped
1 1/4 cups grated Parmesan
Kosher salt and freshly ground black pepper
1 cup seasoned panko breadcrumbs
4 tablespoons unsalted butter, melted
2 tablespoon minced fresh chives, for garnish

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.

SPINACH-BACON STUFFED POTATOES



Spinach-Bacon Stuffed Potatoes image

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

4 small russet potatoes (about 8 ounces each)
1 red or green bell pepper
1 bunch scallions
3 slices bacon
8 cups packed baby spinach (about 8 ounces)
Kosher salt and freshly ground pepper
1 cup shredded reduced-fat cheddar cheese (about 4 ounces)
1/4 cup low-sodium chicken broth
1/4 teaspoon hot sauce, plus more for serving
4 large eggs

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

CREAMED SPINACH TWICE-BAKED POTATOES



Creamed Spinach Twice-Baked Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 10

4 medium russet potatoes (10 to 12 ounces each)
6 tablespoons unsalted butter, plus melted butter for brushing
1 9-ounce package baby spinach (about 10 cups), large stems removed
1 small clove garlic, finely chopped
1/4 teaspoon freshly grated nutmeg
Pinch of cayenne pepper
Kosher salt
2 large egg yolks
1/4 cup grated parmesan cheese
1 cup cold heavy cream

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-TOPPED BAKED POTATOES



Spinach-Topped Baked Potatoes image

Here's a great way to get your green vegetables in! I really love this as an accompaniment to a nice steak, which makes a complete meal. And it's super easy, too.

Provided by JackieOhNo

Categories     Spinach

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 7

6 large baking potatoes
oil
1 (10 ounce) package frozen chopped spinach, thawed
2 tablespoons butter
1/4 cup sour cream
1 dash ground nutmeg
salt and pepper, to taste

Steps:

  • Preheat oven to 400 degrees.
  • Scrub potatoes thoroughly and prick the skins with a fork. Rub lightly with oil.
  • Place in a very shallow baking pan and bake for 1 hour or until potatoes feel soft.
  • Meanwhile, squeeze spinach to remove excess moisture. Saute in butter for 5 minutes. Add sour cream, nutmeg, salt, and pepper. Heat and stir about 2 minutes. Keep warm.
  • Remove potatoes from oven and cut an "X" on top of each potato. Squeeze sides to force open. Spoon topping on potatoes.

Tips:

  • Choose the right potatoes: Use large, baking potatoes that are about the same size so they cook evenly. Avoid potatoes that have blemishes or sprouts.
  • Prick the potatoes: Before baking, prick the potatoes all over with a fork. This will help them cook evenly and prevent them from bursting.
  • Bake the potatoes until they are tender: The potatoes are done baking when they are soft when pierced with a fork. Depending on the size of the potatoes, this will take about 60-75 minutes.
  • Let the potatoes cool slightly: Before stuffing the potatoes, let them cool for a few minutes so you don't burn your hands.
  • Use fresh spinach: Fresh spinach is best for this recipe, but you can also use frozen spinach that has been thawed and squeezed dry.
  • Don't overstuff the potatoes: Be careful not to overstuff the potatoes, or they will burst. Aim to fill the potatoes about 3/4 full.
  • Top the potatoes with cheese: Before baking the stuffed potatoes, top them with a layer of cheese. This will help to brown the tops of the potatoes and make them even more delicious.

Conclusion:

Spinach stuffed baked potatoes are a delicious and easy-to-make meal that is perfect for a weeknight dinner or a special occasion. They are also a great way to use up leftover spinach. With a few simple tips, you can make perfect spinach stuffed baked potatoes every time.

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