Spinach and Bacon Baked Potatoes

Total Time
1hr 40mins
Prep 20 mins
Cook 1 hr 20 mins

Another recipe to clean out the fridge!

Ingredients Nutrition

Directions

  1. Preheat your oven to 190c.
  2. Pierce the potatoes a couple of times, then bake in oven for 1 hour or until tender.
  3. Meanwhile cook the bacon in a pan until crispy, then add the spinach and cook a couple of minutes more to dry it out.
  4. Place spinach and bacon in a bowl.
  5. Allow the cooked potatoes to cool a little, then split lengthways into two halves.
  6. 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.
  7. Add the sour cream and mash until smoothish.
  8. Add the sliced green onions and season with salt and pepper; stir through.
  9. Divide the mixture and fill the potato shells with it; sprinkle a talespoon of parmesan cheese over each.
  10. Bake in the oven for a further 20 minutes or until well heated through and the cheese browned.

Reviews

(3)
Most Helpful

A fantastic lunch for the DM and I (I had mine with a green salad) and the DM thoroughly enjoyed hers as is including young fresh green silverbeet (anything that gets the DM to eat green vegetables gets bonus points in my book). I did have to use vintage cheddar as shock/horror I was out of parmesan. Thank you Jan for a great lunch, made for Edition 9 - Make My Recipe.

I'mPat October 08, 2009

These potatoes were fantastic!!! I used fresh spinach and just cooked it for a couple minutes in a skillet with some oil, because I used Baco Bits (fake bacon) to make the potatoes vegetarian. Also, I used 4 tablespoons mozzarella instead of Parmesan. The whole family LOVED these and I'll be making them again! Made for Make My Recipe Tag.

Enjolinfam September 21, 2008

Very nice baked potatoes and I liked the addition of bacon and spinach. I will combine the parmesan with a milder, softer cheese (mozz?) next time as my family is really high on 'ooze' factor. Easy to make and good instructions.

evelyn/athens October 30, 2005

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