Best Spinach Topped 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.

POTATO & SPINACH GRATIN

Steps:

• Preheat oven to 350 degrees F. Grease a deep sided 8 inch round baking dish.
• Place the spinach in a colander set over a bowl. Pour over boiling water to wilt the spinach. Squeeze out as much excess water as you can and set aside.
• In a medium skillet set over medium heat, add the olive oil and sliced onions. Give a good stir and cook for about 10 minutes until softened and lightly golden. Set aside.
• In a medium saucepan set over high heat, add the cream and bring to a boil and add the garlic, oregano, rosemary, fresh parsley (reserving a small amount for the top),salt and pepper. Stir and remove from heat.
• Add the potatoes to the cream mixture and coat well. Spoon about half of the potatoes into the baking dish. Top with the onions, spinach and bout 2/3 of the cheese. Top with remaining potatoes, cheese and parsley.
• Cover and bake for about 1 1/2 hours. Uncover and return to oven for 15 more minutes. Remove from oven and allow to set for about 10 minutes before serving.

SPINACH POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Melt the butter in a skillet over medium heat, and saute the onion and pancetta until onion is tender and pancetta is cooked through.
• Alternately layer the potato slices, salt and pepper, pancetta and onion mixture, spinach, and cheese in the prepared baking dish. Pour the heavy cream over all.
• Cover, and bake 1 hour in the preheated oven. Uncover, and continue baking 30 minutes, until bubbly and lightly browned.

CREAMED SPINACH TWICE-BAKED POTATOES

Steps:

• Position racks in the middle and upper third of the oven; preheat to 400 degrees F. Scrub the potatoes and dry well. Bake directly on the middle oven rack until easily pierced with a knife, 45 to 50 minutes. Remove from the oven; let cool 5 minutes.
• Meanwhile, melt 3 tablespoons butter in a large skillet over medium-high heat. Add the spinach (in batches, if needed) and cook, tossing with tongs, until wilted, about 5 minutes. Add the garlic, nutmeg, cayenne and 1/2 teaspoon salt. Increase the heat to high and cook until the liquid evaporates, about 2 minutes. Transfer the mixture to a cutting board and finely chop; squeeze dry in a kitchen towel.
• One at a time, hold each potato with another kitchen towel and halve lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Mash the flesh with the remaining 3 tablespoons butter until smooth; season with salt. Stir in the egg yolks and parmesan, then the spinach mixture. Brush the potato skins with melted butter; season the insides with salt and pepper. Set on a baking sheet.
• Beat the heavy cream in a large bowl with a mixer on medium speed until soft peaks form, about 2 minutes. Stir about one-quarter of the whipped cream into the potato mixture, then gently fold in the rest.
• Mound the filling into the potato skins. Return to the oven on the top rack and bake until the filling is warmed through and starts browning, about 15 minutes. Turn on the broiler and broil until the filling is golden brown and the skins are crisp, 1 to 2 more minutes.

ROASTED POTATOES AND SPINACH

Steps:

• Preheat the oven to 400 degrees F.
• Toss the potatoes with the butter and mustard on a baking sheet until coated; season with salt and pepper. Roast, stirring once halfway through, until the potatoes are browned and tender, about 25 minutes. Stir in the spinach and garlic and continue to roast until the spinach is wilted, 1 to 2 minutes more. Adjust the seasoning with additional salt and pepper.
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POTATO SPINACH CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 2 quart casserole dish.
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
• In a large bowl combine mashed potatoes, spinach, sour cream, butter, green onions, salt and pepper. Spoon into prepared dish.
• Bake for 15 minutes. Top with cheese and bake 5 minutes longer.

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.