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Cheddar & Spinach Twice-Baked Potatoes

5 | 5 Reviews
Total Time:Prep: 1-1/4 hours Bake: 20 min.

By Taste Of Home Editorial Team

Recipe by Jody Augustyn, Loup City, Nebraska

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 04, 2023

My husband is a rancher who loves a hearty potato dish, so consider these spuds with cheddar and spinach cowboy approved! My crowd never leaves leftovers. —Jody Augustyn, Loup City, NE

TEST KITCHEN APPROVED

Cheddar & Spinach Twice-Baked Potatoes

5 | 5 Reviews Add your review
Yield:12 servings
Prep:1 hour 15 min
Cook:20 min
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Ingredients

  • 6 large baking potatoes (about 12 ounces each)
  • 1/2 cup 2% milk
  • 6 tablespoons butter, softened
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 3/4 cup shredded Monterey Jack cheese
  • 3/4 cup shredded cheddar cheese, divided
  • 1/4 cup finely chopped red onion
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
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Directions

  1. Preheat oven to 375°. Scrub potatoes; pierce each several times with a fork. Place in a foil-lined 15x10x1-in. baking pan; bake 60-70 minutes or until tender.
  2. When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. In a large bowl, mash pulp with milk and butter, adding spinach, Monterey Jack cheese, 1/4 cup cheddar cheese, onion, salt and pepper.
  3. Spoon into potato shells; return to baking pan. Sprinkle with remaining cheddar cheese. Bake 20-25 minutes or until heated through and cheese is melted.

Nutrition Facts

1 stuffed potato half: 261 calories, 11g fat (7g saturated fat), 30mg cholesterol, 363mg sodium, 34g carbohydrate (2g sugars, 5g fiber), 9g protein.
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