Spinach And Cheese Baked Potato Recipes

CHEESY SPINACH BAKE

Steps:

• In a large bowl, combine all of the ingredients. Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 325° for 25-30 minutes or until edges are lightly browned and bubbly.

POTATO SPINACH CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 2 quart casserole dish.
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
• In a large bowl combine mashed potatoes, spinach, sour cream, butter, green onions, salt and pepper. Spoon into prepared dish.
• Bake for 15 minutes. Top with cheese and bake 5 minutes longer.

SPINACH-STUFFED BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Prick potatoes several times with a fork. Rub potatoes with olive oil to coat; sprinkle with sea salt. Place onto the prepared baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, 50 to 60 minutes.
• While the potatoes are baking, heat oil in a skillet over medium heat. Add onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add tomatoes and mushrooms; cook until vegetables begin to soften, about 3 minutes.
• Add spinach and basil; cook until spinach begins to wilt, 2 to 3 minutes. Season with salt and pepper. Drain any cooking liquid from the skillet. Add turkey bacon; mix to combine.
• Remove potatoes from the oven. Keep oven on. Allow potatoes to cool slightly, about 10 minutes. Slice each potato in half lengthwise. Scoop out some of the cooked potato, reserving it for another use.
• Place potato halves back onto the aluminum foil-lined baking sheet. Cover each potato half with a slice of cheese and top with the spinach mixture.
• Bake until the potatoes and filling are hot, and the cheese is melted, 10 to 15 minutes.

CHEDDAR & SPINACH TWICE-BAKED POTATOES

Steps:

• Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Place in a foil-lined 15x10x1-in. baking pan; bake 60-70 minutes or until tender., 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., 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.

SPINACH AND CHEESE BAKED POTATO

Steps:

• Pierce potatoes in several places with a fork and bake at 400 for about 1 hour, until tender Allow potatoes to cool slightly.
• Cut in half lengthwise and scoop out flesh, leaving a 1/4 inch shell.
• Arrange shells on a baking sheet.
• Mash flesh.
• Heat oil in a pan, add garlic and stir.
• Add spinach and cook until just wilted, about 2 minutes.
• Remove from heat and add potatoes, yogurt and milk, stirring until blended.
• Season with salt and pepper.
• Add mix to potato shell and sprinkle with cheese.
• Bake about 25 minutes at 350 until tops are golden and potatoes are heated through.

SPINACH AND GOAT CHEESE STUFFED POTATOES

Steps:

• Preheat the oven to 425°F. Make several small slits in the potatoes with the tip of a sharp knife to vent them.
• Bake the potatoes for 1 hour, or until they can be easily pierced with a knife. Remove from the oven, reduce the temperature to 350°F, and allow the potatoes to cool for a few minutes before handling.
• While the potatoes bake, heat 2 tablespoons of the butter in a large pan over medium heat. Add the onion and sauté until soft and translucent, 2 to 3 minutes. Add the garlic and continue cooking 1 minute longer. Add the sun-dried tomatoes and pine nuts, sauté 1 minute, then add the spinach, and continue cooking until wilted and nicely combined with the other ingredients. Season to taste with salt and pepper and set aside.
• Once the potatoes have cooled, cut a 1/4-inch thick slice from the top of each. Using a teaspoon, scoop the flesh into a mixing bowl, leaving about 1/4-inch of the potato "wall" in tact. Be careful not to break the skins.
• Add the remaining 4 tablespoons of butter along with the cream (if using) to the potatoes and mash with a fork. Fold in the goat cheese, reserving a little for garnish.
• Spoon equal portions of the potato-cheese mixture back into each potato, pressing it against the sides to make a cavity for the spinach down the center. Add a portion of spinach to each potato, and top with a little of the reserved goat cheese.
• Return the potatoes to the oven and bake for 5 to 7 minutes, or until the cheese on top has softened.

CREAMED SPINACH TWICE-BAKED POTATOES

Steps:

• Position racks in the middle and upper third of the oven; preheat to 400 degrees F. Scrub the potatoes and dry well. Bake directly on the middle oven rack until easily pierced with a knife, 45 to 50 minutes. Remove from the oven; let cool 5 minutes.
• Meanwhile, melt 3 tablespoons butter in a large skillet over medium-high heat. Add the spinach (in batches, if needed) and cook, tossing with tongs, until wilted, about 5 minutes. Add the garlic, nutmeg, cayenne and 1/2 teaspoon salt. Increase the heat to high and cook until the liquid evaporates, about 2 minutes. Transfer the mixture to a cutting board and finely chop; squeeze dry in a kitchen towel.
• One at a time, hold each potato with another kitchen towel and halve lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Mash the flesh with the remaining 3 tablespoons butter until smooth; season with salt. Stir in the egg yolks and parmesan, then the spinach mixture. Brush the potato skins with melted butter; season the insides with salt and pepper. Set on a baking sheet.
• Beat the heavy cream in a large bowl with a mixer on medium speed until soft peaks form, about 2 minutes. Stir about one-quarter of the whipped cream into the potato mixture, then gently fold in the rest.
• Mound the filling into the potato skins. Return to the oven on the top rack and bake until the filling is warmed through and starts browning, about 15 minutes. Turn on the broiler and broil until the filling is golden brown and the skins are crisp, 1 to 2 more minutes.

BAKED SPINACH & CHEESE

Steps:

• Coarsely chop the spinach.
• Melt the butter over medium heat & when bubbly add onion& garlic.
• Saute for 2 minutes.
• Add spinach, salt & pepper.
• Cover & reduce heat to low steam for 3-4 minutes.
• Put half of the cheese into an 8" greased casserole dish.
• Add spinach, & nutmeg.
• Cover with remaining cheese.
• Bake in 350F for apprx 20 minutes or until cheese is browned.

CHEESY BAKED SPINACH CASSEROLE

Steps:

• Preheat oven to 375 degrees. Grease a 9-inch oval baking dish or equivilant with non-stick cooking spray.
• Defrost spinach in the microwave or under warm water. Use your hands to squeeze out all the excess moisture in the spinach. Add to a medium mixing bowl.
• Add remaining ingredients to the spinach. Mix until combined. Pour into prepared baking dish and bake 30 minutes or until hot and bubbly.

SPINACH AND POTATO FRITTATA

Steps:

• Preheat oven to 450 degrees F. Put a baking sheet into the oven to preheat.
• In a large bowl combine 1 tablespoon of the canola oil with 1 teaspoon of salt and 1/4 teaspoon pepper. Add the sliced potatoes to the bowl and toss to coat. Remove the baking sheet from the oven, and add the potato slices, making sure they are all in a single layer. Transfer to the oven and bake for 8 minutes.
• In a skillet, heat the remaining 2 tablespoons of the oil over medium heat. Add the onion and saute for 2 minutes. Stir in the garlic and spinach and saute for another 2 minutes.
• In a large bowl whisk together the eggs, milk and remaining salt and pepper. Mix in the cheese and the onion and spinach mixture and set aside.
• Spray an oven-proof skillet with nonstick cooking spray. Turn the oven down to 350 degrees F. Remove the potatoes from the oven and add them to the skillet. Pour in the egg mixture and transfer the skillet to the oven. Bake until the eggs have set, about 30 to 35 minutes.
• Remove from oven and let cool for 5 minutes. Serve warm or at room temperature, directly from the skillet.