September 21, 2007

Spinach & Onion Stuffed Potatoes


Ingredients:
4 baking potatoes
1 medium onion, chopped
3/4 cup frozen spinach, defrosted and drained
1/4 sour cream (low fat okay)
2 tablespoons olive oil
salt
pepper
Parmesan cheese, grated (optional)

Directions:
Bake potatoes for 1 hour at 400. Allow them to cool to almost room temperature, then slice lengthwise and scoop out the insides, reserving skins. 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, add the sour cream, salt, pepper and potato and mash until smooth. Refill the potato skins and place on a baking dish. Sprinkle with cheese. Bake 10 minutes or until warmed through. Serve immediately.


My thoughts:
I wasn't quite sure what to call these. I've seen similar dishes referred to as twice baked potatoes, double stuffed potatoes, stuffed potatoes, over stuffed potatoes and occasionally (and erroneously, I think, since they are stuffed with potato and not just skins with cheese) potato skins. These make a good side dish (if you only eat one half) or even a whole meal. I like that they have a lot of spinach-it eliminates the need for a second side dish.

14 comments:

  1. Those double-stuffed/twice-baked potatoes or whatever you end up calling them look nice :)

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  2. I'll try these tonight - perfect dinner for a chilly evening.

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  3. Those do sound delicious...the spinach and onion make me think of feta cheese, I might have to experiment a little.

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  4. Mark-I thought about that too, but feta doesn't melt well and it sort of falls of. Let me know if you try it!

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  5. Looks awesome. Have you ever eaten at Potato Valley in Annapolis, MD? It has inspired me to make similar style recipes. Hmm... I'm going to have to make one soon!

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  6. These look delicious! I have seen many stuffed potato recipes, but never with spinach.

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  7. wow! What a great blog. These potatoes look greqtg. Going to have to try them soon.

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  8. I almost fell out of my chair when I saw the potato pic. Reason being I'm currently eating a potato that looks almost exactly the same! Except mine has sauteed escarole and a Dutch gouda-type cheese instead of spinach and sour cream. Will try your recipe soon!

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  9. My husband would call it a potato boat.

    I would call it a twice baked potato, or good.

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  10. Butters and Johnny Cake...
    Thanks for the heads up for Potato Valley in Annapolis. Might have to head down there this weekend...

    I bet these 'tators would freeze well.

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  11. mmmmmm YUM! these look fantastic!!

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  12. I made these last night and they were great. Mine needed a little salt. I used low-fat sour cream and it was just fine. Thanks!

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  13. This comment has been removed by the author.

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