Spinach Twice Baked Potatoes

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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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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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.

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Absolutely wonderful! The texture and flavor of these potatoes was fabulous. I used Yukon Gold potatoes which are a bit moister than regular baking potatoes, and therefore omitted the milk while mashing. I also used fresh spinach that first steamed until wilted. I halved the recipe for just my hubby and I, but now wish that I would have doubled it and frozen the rest. These are so good. We love spinach and eat it often, but I never thought about adding it to twice baked potatoes. Good one!

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Just awesome!! I had bought 3 really large baking potatoes and then followed the recipe. All the flavors were terrific. I baked the potatoes in the morning and did the filling when I got home from work. I will definately make more next time to freeze and the suggestion to use broccoli too is a great idea to try in the future. Great recipe!!

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Okay... so, these are basically the best things ever. Just simply that- the best things ever. In any genre of "things." I only got to make 1 and one half batches of these before running out of potatoes, but you better belive that from now on my freezer will never be without these. They are perfect freezer food, and not too very unhealthy (Spinach cancels our unhealthiness of butter/sour cream, right????). I just cook them, frozen, straight from the freezer at 350F for perhaps 35 or 40 minutes and they are perfect. I love these, my boyfriend loves these, they are soooooo easy and fabulous. The first time I made these I was very concerned about the gooey, watery consistancy of the mashed potatoes before you add the spinach and cheese, however, once you add those two it becomes a much more familiar mashed potato consistancy. I've even considered making these with MORE spinach, but have not yet. I need to get more potatoes! MMMMM!!! Geema...I am not joking, I love you for posting this wonderful recipe.

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WOW! Dimitri (the kid who won't eat 'green'), gobbled up TWO potatoes. These were rich and cheesy and simply divine. Next time, I'm going to take Theresa's suggestion and make them with broccoli.

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Geema, these potatoes are SOooo delicious. We turly enjoyed them, what a good way to get people to eat there spianch. Will be making them for dinner guest soon. Thank you for another great recipe.

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Easy and delicious. I plan to make this again and will try freezing some for future use.

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These are very tasty and very easy to make. I made as directed with the addition of fresh chives. DH said it was perfect, I would have preferred a little creamier. I used low fat dairy products, will use full fat cheese next time and that should make it even better. I froze half of them after step 8 so we will get to enjoy again. Thank you for the recipe.

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My son made these for our Easter dinner and we were all quite impressed! We will try these again and perhaps add some minced garlic or minced shallots for a little extra zip. FYI - son said they were very easy to fix and the instructions were easy to follow. Thanks for posting a really nice recipe!

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We liked this alot. I think the only change I will make next time is to add chives or other spices to add a bit more flavor. Thanks for posting, Geema.

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Hello Geema; I have now made these potatoes for the second time. Just fell in love with the combination of the potato, spinach and cheese. The second batch, I added some finely chopped garlic and added some dried dill weed. These also turned out fantastic' This recipe is now on my special baked potato list. Thank you for sharing this with us. "Uncle Bill"

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Yum. What a perfect food - perfect balance of flavor & healthiness. This is one of the extremely versatile recipes -- I didn't quite have 1/4 cup sour cream, I used a blend of cheddar and shredded swiss, and I added some chopped parsley that needed using. I used 3 large potatoes, making 6 twice-baked halves, and have 2 in the freezer. DH & I enjoyed the others as a vegetarian dinner with a big salad, and as leftovers the rest of the week. Delish.

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Made these for my spinach hating DH and he loved them. I used lots of cayenne and he said that the cayenne complimented the spinach so much that he ate nearly the whole batch! Thanks for posting the ONLY recipe containing spinach that he will eat.

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My whole family enjoyed these. I definately will make them again.

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YES! These worked....I got my spinach hater to eat this and confess she loved it! I made as written, using a bit more than a pinch of cayenne. These were a great side dish to our prime rib Christmas dinner. Thanks so much Geeme :)

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great recipe ,try it with sweet potato,YUMMY,no changes neccessary.

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This were very good and easy to make. I had to use a sour cream based spinach dip in place of the sour cream and it turned out fine. Used 2% milk and real butter. The amount of salt was not specified so I just added a bit, but they needed more. I served these to a group of 4 adults and two children and everyone liked them. I will make another batch and freeze them as suggested.

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So very good! I used fresh spinach - chopped. And I also used low fat cheese, low fat sour cream and fat free milk. I also added garlic and olive oil in place of butter. When losing weight - it's really important that you keep your potassium intake high and this is a great way to do it. For me, a half baked potato is a full meal.

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