Spinach Potatoes Recipe

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This potato dish is considered a special treat even by my grandchildren and great-grandchildren. It came to me from a dear friend who was raised on a farm in Kansas, and it's one of my personal favorites. The creamy spuds, spinach and melted cheese provide down-home flavor that can't be beat. It's a great side to bring to a potluck.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8-10 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8-10 servings


  • 6 to 8 potatoes, peeled and diced
  • 3/4 cup sour cream
  • 1/2 cup butter, melted
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 package (10 ounces) frozen chopped spinach, cooked and drained
  • 2 tablespoons minced chives
  • 1-1/4 teaspoons dill weed
  • 1 cup (4 ounces) shredded cheddar cheese

Nutritional Facts

1 each: 248 calories, 15g fat (10g saturated fat), 49mg cholesterol, 665mg sodium, 22g carbohydrate (4g sugars, 2g fiber), 6g protein .


  1. In a bowl, combine the potatoes, sour cream, butter, sugar, salt and pepper. Add the spinach, chives and dill. Spoon into a greased 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 400° for 20 minutes or until heated through. Yield: 8-10 servings.
Originally published as Spinach Potatoes in Country Woman Christmas Annual 2001, p29

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NVN 32657
Reviewed May. 11, 2010

"I think I have a new favorite potatoe recipe! So yummy and easy! I would definitely cook the potatoes part way before cooking, though. I used the mentioned time (plus an additional 30 minutes) and they still were a bit crunchy. Nevertheless, DELICIOUS!"

littlebitsolove 81252
Reviewed Apr. 19, 2010

"My family hears "spinach" and turns up their nose. Not so with this! SO YUMMY! The dill adds just the right kick. I will, however, boil my potatoes a bit before baking as 20 min in the oven was not long enough for fork tender. I will definitely make these again...and again!"

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