Twice Baked Potatoes with Spinach and Onion

Kathie Carr


A friend gave me this recipe. She grows lots of spinach (and shares with friends). She recommended this recipe as one way to use frozen spinach.

We like it very much and find these filling enough to use as a main course for a light supper.

★★★★★ 2 votes
15 Min
1 Hr 10 Min


4 large
baking potatoes
2 Tbsp
olive oil
1 medium
onion, chopped
3/4 c
frozen spinach, thawed and drained well
1/4 c
sour cream
salt and freshly ground black pepper to taste
4 Tbsp
grated parmesan cheese or 8 tablespoons cheddar cheese (your preference)


1Bake 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.
2Meanwhile, 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.

About Twice Baked Potatoes with Spinach and Onion

Course/Dish: Vegetables, Potatoes