Best 6 Spinach Topped Baked Potatoes Recipes

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**Savory and Nutritious: A Culinary Journey with Spinach-Topped Baked Potatoes**

Embark on a delightful culinary adventure with our carefully curated collection of spinach-topped baked potato recipes. These recipes offer a delectable balance of flavors and textures, combining the earthy goodness of spinach with the fluffy interiors and crispy skins of perfectly baked potatoes. Whether you prefer a classic, cheesy spinach topping, a tangy and creamy Greek yogurt sauce, or a zesty salsa verde, our selection caters to diverse taste preferences. Discover a symphony of flavors and nutrients in every bite as you explore these tempting recipes, perfect for weeknight dinners, weekend gatherings, or simply as a satisfying snack.

Let's cook with our recipes!

ROASTED POTATOES AND SPINACH



Roasted Potatoes and Spinach image

Crispy potatoes meet garlicky spinach for the perfect side dish.

Provided by Food Network

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

1 pound small red-skinned potatoes, quartered
4 tablespoons unsalted butter, melted
1 tablespoon grainy mustard
Kosher salt and freshly ground black pepper
One 5-ounce container baby spinach
2 cloves garlic, finely chopped

Steps:

  • Preheat the oven to 400 degrees F.
  • Toss the potatoes with the butter and mustard on a baking sheet until coated; season with salt and pepper. Roast, stirring once halfway through, until the potatoes are browned and tender, about 25 minutes. Stir in the spinach and garlic and continue to roast until the spinach is wilted, 1 to 2 minutes more. Adjust the seasoning with additional salt and pepper.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

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 POTATOES



Spinach Potatoes image

This is a rich and cheesy potato dish filled with spinach and Italian bacon.

Provided by ERINSANDERS

Categories     Side Dish     Potato Side Dish Recipes

Time 2h15m

Yield 12

Number Of Ingredients 8

2 tablespoons butter
1 large onion, chopped
2 (3 ounce) packages pancetta bacon, finely chopped
5 large potatoes, peeled and thinly sliced
salt and pepper to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained
4 cups shredded Mexican cheese blend
1 pint heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  • Melt the butter in a skillet over medium heat, and saute the onion and pancetta until onion is tender and pancetta is cooked through.
  • Alternately layer the potato slices, salt and pepper, pancetta and onion mixture, spinach, and cheese in the prepared baking dish. Pour the heavy cream over all.
  • Cover, and bake 1 hour in the preheated oven. Uncover, and continue baking 30 minutes, until bubbly and lightly browned.

Nutrition Facts : Calories 521.5 calories, Carbohydrate 31.7 g, Cholesterol 112.2 mg, Fat 37.6 g, Fiber 4.3 g, Protein 16.6 g, SaturatedFat 22.6 g, Sodium 712.8 mg, Sugar 1.9 g

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.

POTATO AND SPINACH CASSEROLE



Potato and Spinach Casserole image

A friend served this casserole at a dinner party, and I had to ask for the recipe. I've made it for friends and relatives on a number of holidays and other special occasions since. The recipe is perfect for parties, because it can be prepared early in the day and baked later on when the guests arrive.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6-8 servings.

Number Of Ingredients 8

6 to 8 large potatoes, peeled, cooked and mashed
1 cup sour cream
2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons minced chives or chopped green onions
1/4 cup butter, melted
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 cup shredded cheddar cheese

Steps:

  • In a large bowl, combine all ingredients except cheese. Spoon into a greased 2-qt. casserole. Bake, uncovered, at 400° for 15 minutes. Top with cheese and bake 5 minutes longer.

Nutrition Facts :

SPINACH TWICE BAKED POTATOES



Spinach Twice Baked Potatoes image

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

4 large baking potatoes, scrubbed well
1 (10 ounce) package frozen chopped spinach, thawed
1/4 cup butter (more if you dare)
1/4 cup sour cream
1/2 cup warm milk, approximately
2 cups grated cheddar cheese
salt and pepper
1 pinch cayenne

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: Use starchy potatoes like Russets or Yukon Golds for baking. These varieties hold their shape well and become fluffy on the inside.
  • Scrub potatoes thoroughly: Scrub the potatoes with a vegetable brush to remove any dirt or debris. Avoid using soap, as it can leave a residue on the potatoes.
  • Pierce potatoes with a fork: Prick the potatoes all over with a fork to help them bake evenly and prevent them from bursting.
  • Bake potatoes at a high temperature: Bake the potatoes at 400°F (200°C) for crispy skin and fluffy interiors.
  • Top potatoes with flavorful ingredients: Before baking, brush the potatoes with olive oil or melted butter and season them with salt, pepper, and herbs. You can also add other toppings like cheese, bacon, or vegetables.
  • Bake until potatoes are tender: Insert a fork or toothpick into the center of a potato to check for doneness. The potato is done when it is easily pierced and the flesh is tender.

Conclusion:

Spinach-topped baked potatoes are a delicious and easy side dish that can be enjoyed with a variety of meals. With crispy skin, fluffy interiors, and a flavorful spinach topping, these potatoes are sure to be a hit. Experiment with different toppings and seasonings to create your own unique variations of this classic dish.

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