This twice baked potato recipe is full of creamy cheesy goodness and packed with delicious garlic and baby spinach. The potato skin is crispy salty goodness! This dish serves two people and goes great alongside your favorite main dish.

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

How to make Cheesy Spinach Twice Baked Potato:

Preheat your oven to 400 degrees F.

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

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, heat a medium skillet over medium heat and add 2 tablespoons butter. Add the onions and cook until soft, then add the garlic. Click here for a medium skillet.

Add the chopped spinach and cook, stirring until heated, then add the cream cheese, and salt and pepper to taste. Cook until the cheese is melted and combined. Remove from heat and set aside.

Once the potato is cooled, cut 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 shells.

Bake at 400 for about 15-20 minutes or until they begin to lightly brown.

Remove from oven and serve hot.

Yield: 2 servings

Cheesy Spinach Twice Baked Potatoes

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These twice baked potatoes are full of creamy cheesy goodness and packed with delicious garlic and baby spinach. The potato skin is crispy salty goodness!

Prep Time 10 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 30 minutes

Ingredients

• 1 large russet potato
• 1 tablespoon cooking oil
• Course Sea Salt
• 2 tablespoons butter
• 1/4 cup frozen baby spinach leaves
• 1/4 medium onion (diced)
• 1 clove minced garlic
• 2 ounces cream cheese
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400 degrees F (200 C).
2. Poke the potato with a fork or knife two or three times, turn it over and repeat.
3. Rub the potato with oil and sprinkle with coarse sea salt.
4. Bake the potato for 1 hour or until soft inside.
5. When the potato is almost done cooking, heat a medium skillet over medium heat and add 2 tablespoons butter. Add the onions and cook until soft, then add the garlic. Click here for a medium skillet.
6. Add the chopped spinach and cook, stirring until heated, then add the cream cheese, and salt and pepper to taste. Cook until the cheese is melted and combined. Remove from heat and set aside.
7. Once the potato is cooled, cut open lengthwise and scoop out the inside, leave a thin layer and keep the shell intact.
8. Mash or blend together the potato insides with the spinach mixture. Scoop the potato mixture into the two hollowed potato shells.
9. Bake at 400 for about 15-20 minutes or until they begin to lightly brown.
10. Remove from oven and serve hot.

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Nutrition Information:

Yield:

2
Amount Per Serving: Calories: 350 Saturated Fat: 13g Cholesterol: 61mg Sodium: 199mg Carbohydrates: 21g Fiber: 1g Sugar: 2g Protein: 4g

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