Creamy Spinach Stuffed Potatoes
- SERVES
- 6
- COOK TIME
- 1 Hr 25 Min
Dress up your dinner with this extraordinary new take on classic baked potatoes! Our Creamy Spinach Stuffed Potatoes are fancy looking and taste pretty darn good, too! After all, can you really go wrong with this creamy spud combo?
What You'll Need
- 6 large russet potatoes
- 1 tablespoon butter
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (9-ounce) package frozen creamed spinach, thawed
- 1/4 cup chopped roasted red bell pepper, drained
What to Do
- Preheat oven to 400 degrees F. Scrub potatoes, then pierce each several times with a fork.
- Bake 55 minutes, or until tender; let cool slightly.
- Slice about 1/2 inch off the top of each potato and scoop out pulp, leaving about a 1/4-inch-thick potato shell; place pulp in a medium bowl. Add butter, onion powder, salt, and black pepper; beat with an electric mixer until smooth. Stir in creamed spinach and red pepper. Spoon mixture into potato shells.
- Bake 30 minutes, or until potatoes begin to brown on top.
Notes
- To kick these up a notch, sprinkle with some grated Parmesan cheese right before serving!
- Love stuffed potatoes as much as we do? Why not give our Breakfast Potato Boats a try, too?
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britathrt 2083188
Jul 30, 2015
I had to omit the peppers...darn allergies. I topped them with the Parmesan as suggested...Oooh it was sooo good!!!! Served them with baked fish and had clean plates all 'round...even the one who" don't like spinach"
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