Cheddar & Spinach Twice-Baked Potatoes

Name: Cheddar & Spinach Twice-Baked Potatoes
Prep time: 1 h 15 min
Cook time: 20 min
Total time: 1 h 35 min
Yield: 12 servings
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

TEST KITCHEN APPROVED

5 Reviews

Total Time:Prep: 1-1/4 hours Bake: 20 min.

By Taste Of Home Editorial Team

Recipe by Jody Augustyn, Loup City, Nebraska

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 04, 2023

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, NE

TEST KITCHEN APPROVED

Cheddar & Spinach Twice-Baked Potatoes

5 Reviews Add your review

Yield:12 servings

Prep:1 hour 15 min

Cook:20 min

Save Saved Saving email print

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

Text Ingredients

Shop Recipe

Directions

1
Preheat oven to 375°. Scrub potatoes; pierce each 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.