Best Creamed Spinach Twice Baked Potatoes Recipes

CHEDDAR & SPINACH TWICE-BAKED POTATOES

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.

SPINACH-TOPPED BAKED POTATOES

Steps:

• Preheat oven to 400 degrees.
• Scrub potatoes thoroughly and prick the skins with a fork. Rub lightly with oil.
• Place in a very shallow baking pan and bake for 1 hour or until potatoes feel soft.
• Meanwhile, squeeze spinach to remove excess moisture. Saute in butter for 5 minutes. Add sour cream, nutmeg, salt, and pepper. Heat and stir about 2 minutes. Keep warm.
• Remove potatoes from oven and cut an "X" on top of each potato. Squeeze sides to force open. Spoon topping on potatoes.

SPINACH TWICE BAKED POTATOES

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.

TWICE BAKED POTATOES WITH SPINACH AND ONION

Steps:

• 1. Bake the potatoes for about 1 hour at 400 degrees or until done. Remove them from the oven and allow them to cool until still warm but you are able to easily handle them. Cut the top off lengthwise and scoop out the insides, reserving skins.
• 2. Meanwhile, heat the oil in a medium saucepan. Saute the onion until just soft then add the spinach. Stir to combine. Allow to cool slightly. Pour into a bowl. Combine the sour cream, salt, pepper and potato and mash until smooth. Use this mixture to fill the potato skins. Then place each one on a baking dish. Sprinkle with cheese. Bake 15 minutes or until heatedthrough. Serve immediately.

CREAMY SPINACH POTATOES

Steps:

• Cook potato in water in med. saucepan until tender. Drain and then coarsely mash.
• Melt margarine in medium saucepan. Stir in flour until smooth. Slowly whisk in milk. Add next 4 ingredients. Heat and stir until boiling and thickened.
• Stir in spinach. Turn potato into greased 2 quart (2 L) baking dish. Pour sauce on top. Poke randomly with spoon to allow some sauce down into potato.
• Sprinkle with Parmesan cheese. Bake in 350°F (175°C) oven for 30 minutes until hot. Serves 6.