Twice Baked Potatoes With Spinach And Onion Recipes

LESLIE'S SUPER EASY SPINACH-ARTICHOKE DIP TWICE-BAKED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Pierce the potatoes in a couple of places with a sharp knife; place on a baking sheet.
• Bake in the preheated oven until a knife easily slices through the potato, 45 to 60 minutes. Cool potatoes for 10 minutes.
• Slice potatoes horizontally; scoop out the flesh with a fork, leaving the skin intact. Mix potato flesh with spinach artichoke dip in a bowl; spoon back into the potato skins and top with Cheddar cheese.
• Bake in the oven until cheese is beginning to melt, 15 to 20 minutes. Turn on oven's broiler and broil until cheese begin to bubble and brown, 2 to 5 minutes.

TWICE BAKED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Use a fork to pierce the potato skins.
• Bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Over medium-low heat melt the butter in a large saucepan. Combine onion, mushrooms, red pepper, garlic powder, pepper, chives and salt. Cook slowly, stirring occasionally until the onions are soft.
• Slice open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl. Transfer the onion mixture to the bowl. Mix in the sour cream. Pour in 1/2 of the cheese and continue mixing until all ingredients are well blended.
• Using a large spoon, fill the potato skins with the mixture. Top with bread crumbs, the remaining cheese and bacon.
• Return the potatoes to the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown.

TWICE BAKED POTATOES WITH SPINACH AND ONION

Steps:

• 1. Bake the potatoes for about 1 hour at 400 degrees or until done. Remove them from the oven and allow them to cool until still warm but you are able to easily handle them. Cut the top off lengthwise and scoop out the insides, reserving skins.
• 2. Meanwhile, heat the oil in a medium saucepan. Saute the onion until just soft then add the spinach. Stir to combine. Allow to cool slightly. Pour into a bowl. Combine the sour cream, salt, pepper and potato and mash until smooth. Use this mixture to fill the potato skins. Then place each one on a baking dish. Sprinkle with cheese. Bake 15 minutes or until heatedthrough. Serve immediately.

ROASTED ONIONS, POTATOES, AND SPINACH

Steps:

• Preheat oven to 400 degrees Farenheit.
• Lightly oil a large roasting pan.
• Mix oil and vinegar in a bowl, add garlic, salt, and pepper.
• Trim ends off onions, and cut into wedges from end to end.
• Cut potatoes in large wedges.
• Place potatoes and onions in bowl with dressing, toss well.
• Spread potatoes and onions in single layer in roasting pan, and sprinkle with water or vegetable broth.
• Roast 30 minutes, stirring only once or twice and adding more water or broth if needed.
• Add spinach, and cook for about 10 minutes more.
• Alternatively: Sautee spinach and top with potatoes and onions.

TWICE-BAKED POTATOES WITH SPINACH & CHEESE

Steps:

• Heat oven to 400°F.
• Pierce potatoes in several places with fork. Bake 1 hour 15 min. or until tender. Cool slightly.
• Cut potatoes lengthwise in half; scoop out centers into medium bowl, leaving 1/4-inch-thick shells. Mash potato centers. Add Neufchatel and dressing; mix well. Stir in spinach, onions, pepper and 1 cup cheddar.
• Spoon potato mixture into shells; sprinkle with remaining cheddar. Place on baking sheet.
• Bake 15 min. or until heated through.

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.

TRIPLE-ONION BAKED POTATOES

Steps:

• Bake potatoes at 400° for 1 hour or until tender. Meanwhile, in a large skillet, cook the bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 tablespoon drippings. In the drippings, saute red and yellow onions until tender; set aside. , When potatoes are cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving an 1/8-in. shell. In a bowl, beat the pulp, sour cream and milk until creamy. Stir in sauteed onions, American cheese and 1 cup of bacon. Spoon into potato shells., Place on a baking sheet. Bake at 400° for 25 minutes. Sprinkle with cheddar cheese, green onions and remaining bacon. Bake 5-10 minutes longer or until cheese is melted.

SPINACH AND BACON BAKED POTATOES

Steps:

• Preheat your oven to 190c.
• Pierce the potatoes a couple of times, then bake in oven for 1 hour or until tender.
• Meanwhile cook the bacon in a pan until crispy, then add the spinach and cook a couple of minutes more to dry it out.
• Place spinach and bacon in a bowl.
• Allow the cooked potatoes to cool a little, then split lengthways into two halves.
• Scoop the flesh from the potatoes into the bowl with the bacon and spinach; Leave a bit of flesh in the shell to support it.
• Add the sour cream and mash until smoothish.
• Add the sliced green onions and season with salt and pepper; stir through.
• Divide the mixture and fill the potato shells with it; sprinkle a talespoon of parmesan cheese over each.
• Bake in the oven for a further 20 minutes or until well heated through and the cheese browned.