Cheddar & Spinach Twice-Baked Potatoes Recipe

5 3 4
Cheddar & Spinach Twice-Baked Potatoes Recipe
Cheddar & Spinach Twice-Baked Potatoes Recipe photo by Taste of Home
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Cheddar & Spinach Twice-Baked Potatoes Recipe

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5 3 4
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 1-1/4 hours Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 1-1/4 hours Bake: 20 min.

Ingredients

  • 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

Directions

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. Yield: 12 servings.
Originally published as Cheddar & Spinach Twice-Baked Potatoes in Simple & Delicious December/January 2015

Nutritional Facts

1 stuffed potato half: 261 calories, 11g fat (7g saturated fat), 30mg cholesterol, 363mg sodium, 34g carbohydrate (2g sugars, 5g fiber), 9g protein.

  • 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
  1. 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.
  2. 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.
  3. 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. Yield: 12 servings.
Originally published as Cheddar & Spinach Twice-Baked Potatoes in Simple & Delicious December/January 2015

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Reviews forCheddar & Spinach Twice-Baked Potatoes

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annrms User ID: 2649709 254892
Reviewed Oct. 2, 2016

"Delicious! It's a great side dish. I cooked three potatoes and added dehydrated scallions along with the spinach instead of onion. Topped with a light sprinkling of paprika for appealing color. Will definitely make these again."

MY REVIEW
timandfran User ID: 7797844 241738
Reviewed Jan. 14, 2016

"This was super easy. My quick tune ups were:

- Use a can of diced tomato with green chilies, drain the juice off.
- When cutting the potatoes cut them across the middle, scoop out with ice cream scoop, and do the final bake in a muffin tray...way less mess that way and easier to work with.
I also found you can freeze these and then microwave them for snacks for the kids...works like a champ!!"

MY REVIEW
leannarudolph27 User ID: 6801134 241659
Reviewed Jan. 13, 2016 Edited Jan. 14, 2016

"The potatoes are excellent, i enjoyed them topped with a drizzle of ranch dressing ."

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