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    You are in: Home / Recipes / Spinach Twice Baked Potatoes Recipe
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    Spinach Twice Baked Potatoes

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 55 mins

    25 mins

    1 hr 30 mins

    Geema's Note:

    I developed this recipe to lure my kids into eating spinach. It worked! Spinach in almost any form is one of their favorite veggies. Big "kids" enjoy these rich, filling potatoes as well, and I often make them for dinner parties. I haven't tried freezing them, but I imagine you could make a batch and stick them in the freezer to keep for another day.

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    Units: US | Metric


    1. 1
      Cut a small slit on top of each potato, and place in a 400°F oven for 1 hour or until completely done.
    2. 2
      Cut each potato in half, lengthwise, and scoop out into large bowl.
    3. 3
      Place the potato shells on a baking sheet.
    4. 4
      Squeeze the spinach to get all the water out of it, and until it is fairly dry; set aside.
    5. 5
      Mash the potatoes in the bowl with the butter, sour cream and milk, salt, pepper and cayenne.
    6. 6
      Fold in the spinach and 1/2 the cheddar cheese.
    7. 7
      Fill potato shells with this mixture.
    8. 8
      Top with remaining cheddar cheese.
    9. 9
      These potatoes can be made in advance and kept in the refrigerator for a day prior to baking.
    10. 10
      Bake at 350°F for about 30 minutes or until heated through and the cheese on top has melted and browned a little.

    Ratings & Reviews:

    • on March 12, 2008


      These are excellent! Even my non spinach eaters liked these. Thanks for a great recipe! Editing to add: I have successfully made and frozen these for OAMC. I assemble up to step 8. I then place on a baking sheet and place in freezer until firm. Then transfer to a freezer bag and seal. To cook them, I thaw in the fridge overnight and then top with remaining cheese and bake as directed.

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    • on February 06, 2004


      Excellent - I have made a simlar potato without the spinach. This was a really nice change. I omitted the milk and used fresh spinach - very nice

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    • on January 21, 2004


      Geema, these are wonderful. I fixed them last weekend while having a guest and served them with Filet Mignon in Merlot Sauce and a salad. Fantastic, we'll have them again and again. For years my husband would not hear of me fixing spinach, but once he tasted the "real" thing, versus school cateria stuff, he loves it. Thanks for an excellent recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (30)


    Nutritional Facts for Spinach Twice Baked Potatoes

    Serving Size: 1 (168 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 351.8
    Calories from Fat 208
    Total Fat 23.1 g
    Saturated Fat 14.4 g
    Cholesterol 67.7 mg
    Sodium 358.1 mg
    Total Carbohydrate 23.8 g
    Dietary Fiber 3.1 g
    Sugars 1.7 g
    Protein 13.9 g

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