Recipe by Geema
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.
Top Review by JillAZ
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.
- 4 large baking potatoes, scrubbed well
- 1 (10 ounce) package frozen chopped spinach, thawed
- 1⁄4 cup butter (more if you dare)
- 1⁄4 cup sour cream
- 1⁄2 cup warm milk, approximately
- 2 cups grated cheddar cheese
- salt and pepper
- 1 pinch cayenne
Directions See How It's Made
- 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.