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 User ID: 4824647 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 User ID: 4103773 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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