Creamy Spinach & Cheese Twice-Baked Potatoes Recipe

There’s something undeniably comforting about twice-baked potatoes. They bring warmth, nostalgia, and that perfect combination of creamy and cheesy that makes any meal feel special. These Creamy Spinach & Cheese Twice-Baked Potatoes take that comfort to a whole new level. Imagine fluffy potato interiors whipped with buttery goodness, fresh spinach, and melted cheese, then baked again until golden and irresistible. They’re hearty enough to serve as a main dish for a cozy dinner yet elegant enough to impress at a holiday table or weekend gathering.

This recipe was inspired by the classic American love for loaded potatoes but with a wholesome, veggie-forward twist. Adding spinach not only enhances the flavor but also brings a pop of color and nutrients. Whether served alongside grilled chicken, a Sunday roast, or simply enjoyed on their own, these twice-baked potatoes are a guaranteed hit that will have everyone asking for seconds.

Ingredients

• 4 large russet potatoes, scrubbed and dried

• 2 tablespoons olive oil

• 4 tablespoons unsalted butter

• 1 cup fresh spinach, chopped (or thawed frozen spinach, drained well)

• ¾ cup sour cream

• ½ cup whole milk (or heavy cream for extra creaminess)

• 1 ½ cups shredded cheddar cheese, divided

• ½ cup shredded mozzarella cheese

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

• Salt and black pepper, to taste

• 2 tablespoons chopped green onions (optional, for garnish)

Directions

1. Bake the potatoes:
   Preheat your oven to 400°F (200°C). Rub each potato with olive oil and sprinkle lightly with salt. Place them directly on the oven rack or on a baking sheet and bake for about 1 hour, or until tender when pierced with a fork. Remove from the oven and let them cool for about 10 minutes, just until they’re comfortable to handle.

2. Prepare the filling:
   Slice each potato in half lengthwise. Carefully scoop out the insides, leaving a thin shell around the edges to help the skins hold their shape. Place the scooped potato flesh in a large mixing bowl.

3. Mash and mix:
   Add butter to the warm potato flesh and mash until smooth. Stir in sour cream, milk, garlic powder, onion powder, salt, and pepper. Mix until creamy and fluffy.

4. Add spinach and cheese:
   Stir in chopped spinach, 1 cup of shredded cheddar, and mozzarella. Mix well until the spinach and cheese are evenly distributed. The mixture should be creamy but thick enough to hold its shape when spooned back into the shells.

5. Refill the potato shells:
   Spoon the filling back into the potato shells, slightly mounding it on top for that signature twice-baked look.

6. Bake again:
   Arrange the stuffed potatoes on a baking sheet and sprinkle the remaining ½ cup of cheddar cheese on top. Bake at 375°F (190°C) for about 20 minutes, or until the tops are golden and the cheese is bubbly.

7. Garnish and serve:
   Remove from the oven and let them cool for a few minutes. Sprinkle with chopped green onions before serving for an extra burst of flavor and color.

Prep Time

15 minutes

Cook Time

1 hour 20 minutes

Total Time

1 hour 35 minutes

Yield

4 servings

Why You’ll Love These Twice-Baked Potatoes

These Creamy Spinach & Cheese Twice-Baked Potatoes are more than just a side dish—they’re a comforting, complete experience. The creamy filling offers an irresistible mix of fluffy potatoes, melted cheese, and earthy spinach that feels both rich and wholesome.

Unlike traditional twice-baked potatoes that can feel heavy, this version brings a balanced flavor profile. The spinach adds freshness, the sour cream brings tang, and the mix of cheddar and mozzarella gives every bite a gooey, savory depth. They pair beautifully with grilled chicken, baked fish, or a crisp salad for a lighter meal.

They’re also great for meal prep. Make a batch ahead of time and simply reheat them when you’re ready to serve. Perfect for busy weeknights, potlucks, or even holiday dinners when you need something that tastes impressive without being overly complicated.

Tips for Perfect Twice-Baked Potatoes

• Use starchy potatoes: Russets are ideal because they bake up fluffy and hold their shape when refilled.

• Don’t over-scoop: Leave a small layer of potato in the shell to prevent tearing.

• Control moisture: If using frozen spinach, make sure it’s fully drained to avoid a watery filling.

• Add mix-ins last: Stir cheese and spinach in gently so the potatoes stay fluffy.

• Make them ahead: You can prepare and fill the potatoes in advance, refrigerate them for up to 24 hours, and bake them just before serving.

Serving Ideas

These potatoes are incredibly versatile, so they can fit into any meal or occasion:

• Main Dish: Serve with a side salad for a balanced vegetarian dinner.

• Side Dish: Pair them with grilled steak, roasted chicken, or baked salmon.

• Party Favorite: Cut them in half again and serve as appetizer bites for game night or gatherings.

• Brunch Addition: Add a sunny-side-up egg on top for a hearty brunch twist.

The mild, creamy flavor makes them a crowd-pleaser even for those who don’t typically love spinach. It’s a sneaky way to add greens to your family’s diet while still delivering a dish that feels indulgent.

Nutritional Benefits

While indulgent, these twice-baked potatoes have surprising nutritional perks. Spinach brings a boost of vitamins A, C, and K, as well as iron and fiber. The potatoes themselves provide complex carbohydrates and potassium, offering sustained energy.

Using olive oil instead of butter for roasting adds heart-healthy fats, and the option to use reduced-fat sour cream or milk lets you tailor the recipe to your dietary preferences. Despite their creamy texture, they’re a smart comfort food choice that balances flavor with a bit of nutritional goodness.

Variations to Try

Cheesy Spinach & Mushroom Potatoes:
Add sautéed mushrooms to the filling for extra earthiness and depth. The combination of spinach, cheese, and mushrooms creates a comforting, umami-rich flavor.

Spinach & Feta Twist:
Mix in crumbled feta cheese for a Mediterranean spin. The tangy flavor contrasts beautifully with the creamy potato base.

Garlic Herb Version:
Add fresh minced garlic, chopped parsley, and a touch of thyme to the filling for an aromatic, garden-fresh variation.

Loaded Veggie Version:
Incorporate diced bell peppers, onions, and steamed broccoli for a colorful and nutritious version. This one’s perfect for a vegetarian main course.

Cheddar Spinach Jalapeño Potatoes:
If you like a little heat, mix in some finely diced jalapeños or crushed red pepper flakes for a mildly spicy version that still feels creamy and comforting.

Each variation gives you a new flavor experience while keeping the same creamy, baked potato essence. It’s an adaptable recipe that can be tailored to whatever you have in your fridge.

Storage and Reheating Tips

For the best texture, store your twice-baked potatoes in an airtight container in the refrigerator. When reheating, avoid the microwave if possible—it tends to make the skins soft. Instead, bake them at 350°F for 15–20 minutes or until heated through.

If you’ve frozen them, let them thaw overnight in the refrigerator before reheating. You can also reheat from frozen, but it will take an additional 15–20 minutes in the oven. For a crispy top, sprinkle on a little extra cheese before reheating.

Final Thoughts

These Creamy Spinach & Cheese Twice-Baked Potatoes perfectly blend comfort food satisfaction with a wholesome twist. They deliver all the richness of classic twice-baked potatoes while sneaking in nutrient-packed greens in the most delicious way.

They’re simple enough for weeknight dinners but impressive enough for special occasions. The best part is how easily they can be customized—add more veggies, change up the cheeses, or prepare them ahead of time for stress-free entertaining.

Once you’ve tried this version, you’ll realize twice-baked potatoes don’t need bacon or meat to be irresistible. Just creamy potatoes, melted cheese, and the earthy touch of spinach—baked to perfection.

This is one recipe you’ll want to keep in your regular rotation, whether you’re cooking for yourself, your family, or a crowd. Every bite is warm, flavorful, and undeniably comforting.

See also  The Best Roasted Sweet Potato and Arugula Salad Recipe

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Creamy Spinach & Cheese Twice-Baked Potatoes Recipe

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• Author: Michelle Davis
• Total Time: 1 hour 35 minutes
• Yield: 4 servings 1x

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Description

There’s something special about the comfort of twice-baked potatoes—the warm, fluffy filling, the golden top, and that irresistible creamy texture. These Creamy Spinach & Cheese Twice-Baked Potatoes take a classic favorite and give it a wholesome twist with tender spinach and two kinds of cheese. They’re ideal for cozy family dinners, potlucks, or holidays when you want a side dish that feels both hearty and fresh. The combination of creamy potatoes, melted cheese, and the subtle earthiness of spinach makes this recipe a comforting crowd-pleaser every time.

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Ingredients

Scale 1x2x3x

• 4 large russet potatoes, scrubbed and dried

• 2 tablespoons olive oil

• 4 tablespoons unsalted butter

• 1 cup fresh spinach, chopped (or thawed frozen spinach, drained well)

• ¾ cup sour cream

• ½ cup whole milk (or heavy cream for extra creaminess)

• 1 ½ cups shredded cheddar cheese, divided

• ½ cup shredded mozzarella cheese

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

• Salt and black pepper, to taste

• 2 tablespoons chopped green onions (optional, for garnish)

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Instructions

• Preheat the oven to 400°F (200°C). Rub potatoes with olive oil and sprinkle lightly with salt. Place directly on the oven rack or on a baking sheet. Bake for about 1 hour or until tender when pierced with a fork. Remove from the oven and let cool slightly.

• Cut each potato in half lengthwise. Carefully scoop out the flesh into a large bowl, leaving a thin shell around the edges.

• Add butter to the warm potato flesh and mash until smooth. Stir in sour cream, milk, garlic powder, onion powder, salt, and pepper. Mix until fluffy and creamy.

• Add the chopped spinach, 1 cup of cheddar cheese, and mozzarella. Mix until everything is evenly combined.

• Spoon the filling back into the potato shells, mounding slightly on top.

• Place filled potatoes on a baking sheet and sprinkle the remaining ½ cup of cheddar cheese on top.

• Bake at 375°F (190°C) for about 20 minutes, or until the tops are golden and cheese is melted.

• Garnish with chopped green onions if desired, and serve warm.

Notes

• Use russet potatoes for the best texture—they bake up fluffy and hold their shape well.

• If using frozen spinach, make sure it’s fully drained to avoid watery filling.

• To make ahead, prepare and stuff the potatoes, then refrigerate up to 24 hours before baking.

• For a crispy topping, broil the potatoes for 2–3 minutes at the end of baking.

• These freeze well for up to 2 months; reheat in the oven for best results.

• Prep Time: 15 minutes
• Cook Time: 1 hour 20 minutes

Michelle Davis