Best Spinach Bacon Mashed Potatoes Recipes

SALLY'S SPINACH MASHED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
• Cook spinach according to package directions. Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender but firm. Drain, cool slightly, and mash.
• In a bowl, mix the spinach, mashed potatoes, butter, sour cream, onion, salt, and dill. Transfer to the prepared casserole dish. Top with Cheddar cheese.
• Bake 20 minutes in the preheated oven, until bubbly and lightly brown.

BACON-CHEDDAR MASHED POTATOES

Steps:

• Simmer 2 pounds small potatoes in salted water until tender, about 20 minutes; drain. Cool slightly, then peel. Heat 1 cup milk with 1/2 stick butter. Mash the potatoes with the hot milk and stir in 1 cup shredded cheddar. Top with crumbled cooked bacon and sliced scallions.

SPINACH-BACON STUFFED POTATOES

Steps:

• Preheat the oven to 425 degrees F. Pierce the potatoes a few times with a fork. Microwave until tender, about 12 minutes. Place directly on the oven rack and bake until the skin is crisp, about 10 minutes.
• Meanwhile, chop the bell pepper and scallions. Cook the bacon in a nonstick skillet over medium heat, turning, until crisp, 8 to 10 minutes. Drain on paper towels, then chop. Add the bell pepper and all but 1 tablespoon of the scallions to the skillet. Cook, stirring occasionally, until tender, 4 minutes. Add the spinach, season with salt and pepper and cook until wilted, 5 minutes. Transfer the vegetables to a bowl; reserve the skillet.
• Split the potatoes and scoop out half of the flesh from each; stir into the vegetables along with the cheese, broth, hot sauce and all but 1 tablespoon of the bacon. Season with salt and pepper. Spoon back into the potatoes. Set on a baking sheet and bake 5 minutes.
• Return the skillet to medium-high heat; crack the eggs into the pan and season with salt and pepper. Cook until the whites are set, 5 minutes. Serve the eggs over the potatoes; top with the reserved scallions and bacon. Serve with more hot sauce.

MASHED POTATOES WITH SPINACH AND CHEESE

Steps:

• Dice the potatoes coarsely and boil them until tender.
• While the potatoes are boiling, render the bacon slowly. When it starts to brown add the spinach, raise the heat and evaporate all of the liquid.
• Drain the potatoes and mash them with stock or heavy cream until you have the desired consistency. Fold in spinach and bacon and add cheese to taste. Season with salt and pepper.
• Reheat leftovers in a microwave oven or in a double boiler.

SPINACH AND BACON BAKED POTATOES

Steps:

• Preheat your oven to 190c.
• Pierce the potatoes a couple of times, then bake in oven for 1 hour or until tender.
• Meanwhile cook the bacon in a pan until crispy, then add the spinach and cook a couple of minutes more to dry it out.
• Place spinach and bacon in a bowl.
• Allow the cooked potatoes to cool a little, then split lengthways into two halves.
• Scoop the flesh from the potatoes into the bowl with the bacon and spinach; Leave a bit of flesh in the shell to support it.
• Add the sour cream and mash until smoothish.
• Add the sliced green onions and season with salt and pepper; stir through.
• Divide the mixture and fill the potato shells with it; sprinkle a talespoon of parmesan cheese over each.
• Bake in the oven for a further 20 minutes or until well heated through and the cheese browned.

BACON, SPINACH AND CREAM POTATOES

Steps:

• Place potatoes in a pot and cover with water. Bring up to a boil, salt water and cook until tender, 12 to 15 minutes.
• To a small skillet over medium heat add a little extra-virgin olive oil and bacon and brown, 7 to 8 minutes. Add onions and cook until soft, 5 minutes more.
• Drain the potatoes and place back in the hot pot. Add bacon, onions and defrosted spinach to potatoes, mash to combine then add cream. Mash until smooth and season the mixture with salt, pepper and nutmeg.

SPINACH-INFUSED MASHED POTATOES

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
• Meanwhile, heat the olive oil in a saucepan over medium heat. Stir in the red and yellow bell pepper, and cook until the peppers begin to soften, about 3 minutes. Stir in the flour, and cook for 3 minutes more. Pour in the chicken broth, and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer gently for 15 minutes. Season to taste with black pepper.
• Once the potatoes have finished draining, return them to the pot along with the baby spinach, Parmesan cheese, bacon bits, and garlic; mash until smooth. Fold in the butter and cream until incorporated and season to taste with salt and pepper. Serve the mashed potatoes alongside the bell pepper gravy.

INSTANT SPINACH MASHED POTATOES

Steps:

• In a saucepan, combine spinach, 1/4 cup of water and 1 tsp salt. Cook, covered 10 minutes or until tender.
• Drain well.
• In a saucepan combine 1 1/3 cups water with milk and margarine with 1/2 tsp salt.
• Bring to boiling and remove from heat. Stir in potato flakes. Stir together cooked spinach, potato mixture and bacon pieces.
• Turn mixture into a 1 quart baking dish. Sprinkle with cheese.
• Place under broiler for 1-2 minutes or till cheese melts.

BACON SPINACH QUICHE ON MASHED POTATOES

Steps:

• Preheat the oven to 400 degrees F. Butter and flour 9 inch pie pan.
• Spread Simply Potatoes, traditional mashed potatoes into the prepared pie pan. Press firmly on the bottom of the pan and bake for 15 minutes.
• In the meantime, make filling. Slice bacon and onion thinly. In a skillet, heat 1/2 tablespoon olive oil and cook onion and bacon until tender. Turn off the heat and add fresh spinach. Stir lightly and remove from the heat.
• In a bowl, beat eggs and add milk, heavy cream, salt and pepper. Whisk well.
• When mashed potatoes crust has baked, put crumbled goat cheese on the mashed potatoes crust, put sautéed bacon, onion and spinach, pour egg mixture and sprinkle shredded mozzarella cheese. Bake at 400 degrees F for 20 minutes.

SPINACH AND CHEESE MASHED POTATOES

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Peel and cook potatoes (slice 1/2-3/4 inch thick and boil for about 15 minutes) and put through ricer.
• Add salt, pepper, yogurt or sour cream, milk and butter (if using) to potatoes. Beat well until fluffy.
• Fold in spinach, chives and dill (if using).
• Place in lightly greased 8x8 casserole dish or loaf dish, top with cheddar cheese and bake 25-30 minutes or until cheese is browned.
• Recipe can be prepared a day ahead before final bake.

SPINACH MASHED POTATOES

Steps:

• Place the potatoes in a saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until very tender. Drain well and place in a bowl; mash. Add the sour cream, butter, sugar, salt, pepper and dill; mix well. Stir in spinach., Transfer to a greased 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 30-35 minutes or cheese is melted.

MASHED POTATO SPINACH CASSEROLE

Steps:

• Peel, cook and mash potatoes.
• Add sour cream, salt, pepper (and butter if desired).
• Mix in enough milk to bring it to your favorite mashed potato consistency.
• Add spinach (and seasonings if desired).
• Place in casserole dish and top with grated cheddar cheese. (sometimes I also mix a bit of the cheese in with the potatoes before topping).
• Bake in 350 oven for 20-30 minutes.
• We like to serve this with corn, which usually ends up mixed in with all the rest.