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.

Ingredients

Scale

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