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.
Those double-stuffed/twice-baked potatoes or whatever you end up calling them look nice 🙂
I’ll try these tonight – perfect dinner for a chilly evening.
Those do sound delicious…the spinach and onion make me think of feta cheese, I might have to experiment a little.
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!
That looks really good…
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!
These look delicious! I have seen many stuffed potato recipes, but never with spinach.
wow! What a great blog. These potatoes look greqtg. Going to have to try them soon.
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!
My husband would call it a potato boat.
I would call it a twice baked potato, or good.
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.
mmmmmm YUM! these look fantastic!!
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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