Stuffed Potatoes with Cream Cheese

These Stuffed Potatoes with Cream Cheese are twice baked with cream cheese, garlic and baby spinach mixed in. The potato skin is crispy and salty. These creamy twice baked potatoes serve two people and go great alongside your favorite main dish.

Try it with these Slow Cooker Stuffed Peppers or Ribeye Steak and Shrimp with Parmesan Sauce.

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How to make Cream Cheese Stuffed Potatoes

Preheat the oven to 375 degrees F.

Poke the potato with a fork or knife two or three times, turn it over, and repeat.

Place the potato on a baking sheet and rub the potato with oil and sprinkle with coarse sea salt.

Bake the potato for 1 hour or until soft inside.

When the potato is almost done cooking, dice the onion.

Heat a medium skillet over medium heat and add the butter.

Add the onions and cook until soft.

Stir in the garlic.

Add the spinach and cook, stirring until wilted.

Then add the cream cheese, and salt and pepper to taste. Cook until the cream cheese is melted and combined. Remove from heat and set aside.

Once the potato is cooled a bit, cut it open lengthwise.

Scoop out the inside, leave a thin layer, and keep the shell intact.

Mash or blend together the potato insides with the spinach mixture.

Scoop the potato mixture into the two hollowed potato skins.

Sprinkle with the Parmesan cheese, if desired.

Bake for about 15 – 20 minutes or until lightly browned.

You may also enjoy

• Shrimp Stuffed Baked Potatoes
• Stuffed Baked Sweet Potatoes
• Baked Potatoes in Toaster Oven
• Au Gratin Potatoes with Onions