Description
Baked potatoes stuffed with a creamy mix of spinach and cheese. A comforting meal kids often enjoy.
Ingredients
Scale
- 4 medium baking potatoes (like Russet)
- 1 tablespoon olive oil or butter
- 1 cup chopped fresh spinach (or 1/2 cup frozen, thawed and squeezed dry)
- 1/4 cup milk or cream
- 2 tablespoons butter
- 1/2 cup shredded cheddar cheese
- 1/4 cup cream cheese (optional, for creaminess)
- Salt to taste
- Black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wash potatoes and rub skins with olive oil or butter. Pierce potatoes several times with a fork.
- Place potatoes directly on oven rack or on a baking sheet. Bake for 45-60 minutes, or until fork-tender.
- Let potatoes cool slightly until easy to handle. Cut each potato in half lengthwise. Scoop the flesh into a bowl, leaving a thin shell in the skins.
- Add milk, butter, shredded cheddar, cream cheese (if using), salt, and pepper to the bowl with the potato flesh.
- If using fresh spinach, quickly wilt it in a pan with a tiny bit of oil, then chop finely. Add spinach to the potato mixture.
- Mash everything together until smooth and creamy. Taste and adjust seasoning.
- Spoon the potato mixture back into the empty potato skins, overstuffing slightly.
- Place stuffed potatoes back on the baking sheet. Bake for another 10-15 minutes, or until heated through and tops are lightly golden and bubbly.
- Serve warm.
Notes
- For picky eaters, chop the spinach very finely or use a food processor to hide it better.
- Use a mild cheddar or a blend of cheeses kids like.
- You can make these ahead and reheat. Cool completely, then refrigerate. Reheat in oven or microwave.
- Add a pinch of garlic powder or onion powder for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Baking, Stuffing
- Cuisine: American