Twice Baked Spinach Potatoes
Twice Baked Spinach Potatoes might be just the main course you are searching for. For $2.58 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. One portion of this dish contains about 19g of protein, 38g of fat, and a total of 588 calories. This recipe serves 4. Head to the store and pick up baking potatoes, sour cream, sea-salt, and a few other things to make it today. This recipe is liked by 443 foodies and cooks. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 1 hour and 35 minutes. It is brought to you by Deliciously Organic. With a spoonacular score of 96%, this dish is excellent. If you like this recipe, you might also like recipes such as Twice Baked Spinach Potatoes, Cheddar & Spinach Twice-Baked Potatoes, and Creamed Spinach Twice-Baked Potatoes.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 80 minutes
Ingredients:
4 baking potatoes, cleaned and dried
1 tablespoon ghee, melted
Celtic sea salt for sprinkling
1/2 cup butter, softened
1/2 teaspoon fresh dill, chopped
1/4 cup milk
1/4 cup cream
1/4 teaspoon freshly cracked pepper
1 teaspoon sea salt
1 tablespoon sour cream
6 cups spinach, cooked down and excess liquid squeezed out (or 1 package of frozen chopped spinach, thawed)
1/2 cup parmesan cheese, grated
Equipment:
oven
baking sheet
bowl
Cooking instruction summary:
Preheat oven to 400 F and adjust rack to middle position. Generously oil skins of potatoes with one tablespoon ghee and sprinkle generously with salt. Place the potatoes on a baking sheet lined with unbleached parchment and bake for about 1 hour, until soft. Cut a small slice off the top of potato, scoop out the flesh and place in a large bowl. Arrange empty shells on a baking sheet and place them back in the oven. Add butter, dill, milk, cream, pepper, salt, sour cream, spinach, and 1/4 cup of parmesan cheese in the large bowl with the potato flesh. Mash everything together until combined. Remove the shells from the oven, turn oven to broil, and then the spoon mixture into crisped shells. Top each potato with remaining 1/4 cup parmesan cheese and broil until cheese is melted and golden brown, about 2-3 minutes.
Step by step:
1. Preheat oven to 400 F and adjust rack to middle position. Generously oil skins of potatoes with one tablespoon ghee and sprinkle generously with salt.
2. Place the potatoes on a baking sheet lined with unbleached parchment and bake for about 1 hour, until soft.
3. Cut a small slice off the top of potato, scoop out the flesh and place in a large bowl. Arrange empty shells on a baking sheet and place them back in the oven.
4. Add butter, dill, milk, cream, pepper, salt, sour cream, spinach, and 1/4 cup of parmesan cheese in the large bowl with the potato flesh. Mash everything together until combined.
5. Remove the shells from the oven, turn oven to broil, and then the spoon mixture into crisped shells.
6. Top each potato with remaining 1/4 cup parmesan cheese and broil until cheese is melted and golden brown, about 2-3 minutes.
Nutrition Information:
covered percent of daily need
