What is another name for twice-baked potatoes?

Twice-baked potatoes are often referred to as "stuffed potatoes." This name comes from the process of scooping out the flesh, mixing it with delicious ingredients, and then stuffing it back into the potato shell. The result is a creamy, flavorful filling that's twice as nice!

Can I make stuffed potatoes ahead of time?

Absolutely! You can prepare the stuffed potatoes up to the point of the second bake. Store them in the fridge for up to 2 days. When ready, just pop them in the oven to heat through. This makes them a convenient option for busy weeknights or when entertaining guests.

Is baked potato with cheese healthy?

A baked potato with cheese can be part of a balanced diet, especially when loaded with nutritious additions like spinach and mushrooms. While cheese adds calories and fat, it also provides calcium and protein. Using a bit of moderation and focusing on the veggie-filled stuffing can make this dish a tasty and nutritious choice.

Cheesy Twice-Baked Stuffed Potatoes with Spinach & Mushrooms

Name: Cheesy Twice-Baked Potatoes with Spinach & Mushrooms Delight
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 4 large russet potatoes; 2 tablespoons olive oil; Salt and freshly ground black pepper, to taste; 8 ounces fresh mushrooms, sliced; 4 cups fresh spinach, roughly chopped; 3 cloves garlic, minced; 4 tablespoons unsalted butter; 1/2 cup milk or half-and-half; 1 cup shredded cheddar cheese; 1/2 cup sour cream; 1/4 cup grated Parmesan cheese; 2 green onions, sliced; 1/2 teaspoon smoked paprika; Optional: crumbled turkey bacon for topping

Description

These twice-baked potatoes are creamy and cheesy, filled with savory sautéed mushrooms and vibrant spinach, making them a deliciously satisfying dish for any occasion.

Ingredients

Scale

4 large russet potatoes

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

8 ounces fresh mushrooms, sliced

4 cups fresh spinach, roughly chopped

3 cloves garlic, minced

4 tablespoons unsalted butter

1/2 cup milk or half-and-half

1 cup shredded cheddar cheese

1/2 cup sour cream

1/4 cup grated Parmesan cheese

2 green onions, sliced

1/2 teaspoon smoked paprika

Optional: crumbled turkey bacon for topping

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Instructions

1. Preheat oven to 400°F (200°C). Prick potatoes with a fork, rub with olive oil, and sprinkle with salt.

2. Bake potatoes directly on oven rack for 45-60 minutes until tender.

3. In a skillet, heat remaining olive oil over medium heat. Sauté mushrooms until brown, 5-7 minutes. Add garlic and cook 1 minute more.

4. Stir in spinach and cook until wilted. Remove from heat.

5. Cool baked potatoes slightly, then reduce oven to 375°F (190°C).

6. Slice potatoes in half and scoop out flesh, leaving a 1/4-inch-thick shell.

7. Mash potato flesh with butter, milk, cheddar cheese, sour cream, Parmesan, smoked paprika, salt, and pepper.

8. Fold in mushroom, spinach, and green onions. Adjust seasonings if needed.

9. Spoon mixture into potato shells, mounding slightly.

10. Place stuffed potatoes on baking sheet and bake 15-20 minutes until heated through and tops are golden.

11. Optional: Top with crumbled turkey bacon before serving.

Notes

For a creamier filling, add more milk as needed.

Substitute cheddar with Gruyere or Gouda for a different cheese flavor.

Prepare ahead and bake just before serving.

Adding a dash of nutmeg to the spinach enhances the flavor.

Prep Time: 20
Cook Time: 80
Category: Dinner
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 stuffed potato
Calories: 450 kcal
Sugar: 4 g
Sodium: 450 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 5 g
Protein: 14 g
Cholesterol: 55 mg