These Twice Baked Potatoes with Cream Cheese are twice-baked with a delicious blend of cream cheese, garlic, and baby spinach. The result is a potato dish with a crispy, salty skin and a creamy interior, perfect for serving two and complementing any main course.
Table of Contents
- Why I love this recipe
- Expert tips
- Reader comments
- Process shots for Twice Baked Potatoes Cream Cheese
- You may also enjoy
Why I love this recipe
These potatoes are easy to make, and each serving has 7 grams of protein.
Try it with these Slow Cooker Stuffed Peppers or Ribeye Steak and Shrimp with Parmesan Sauce.
Expert tips
Store leftovers in an airtight container in the fridge for 4-5 days.
Reader comments
Beth M. – This recipe is amazing! It’s changed my twice-baked potato game forever! Thanks for sharing!!
Process shots for Twice Baked Potatoes Cream Cheese
You may also enjoy
- Shrimp Stuffed Baked Potatoes
- Stuffed Baked Sweet Potatoes
- Baked Potatoes in Toaster Oven
- Au Gratin Potatoes with Onions
- Battered Potato Wedges
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Twice Baked Potato Recipe with Cream Cheese
Ingredients
- 1 large russet potato
- ½ Tablespoon cooking oil
- Course Sea Salt
- 2 Tablespoons butter
- ½ cup fresh baby spinach leaves
- ¼ medium onion
- 1 teaspoon jarred minced garlic
- 2 ounces cream cheese
- Salt and pepper to taste
- ⅛ cup shredded Parmesan cheese (optional)
Instructions
- 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 and 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 and 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, and bake for about 15 – 20 minutes or until lightly browned.
Video
Notes
- Store leftovers in an airtight container in the fridge for 4-5 days.
Nutrition
Hi, and welcome. I’m Zona, and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
Zona House
Monday 25th of August 2025
We love these easy twice baked potatoes!
Beth M.
Monday 22nd of May 2023
This recipe is amazing! It's changed my twice-baked potato game forever! Thanks for sharing!!
Zona
Tuesday 23rd of May 2023
Hi Beth, so glad you love these potatoes, thanks :)
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