Creamed Spinach Twice Baked Potatoes

Two of my favorite side dishes at a steakhouse (or a prime rib restaurant) are twice baked potatoes and creamed spinach. They just go so well with steak and so I always end up choosing those two as my sides. I decided to combine the two to create the ultimate side dish, these Creamed Spinach Twice Baked Potatoes. They’re the perfect balance of both dishes and would be great with any meal you make. Incidentally you can also forego the twice baking part and easily turn these into mashed potatoes instead. That would be just as delicious.

These are a great side dish to a lot of different meals. Of course, it would be great with a steak or some grilled chicken, but can go nicely with something more delicate like fish. Add these to your holiday menus or make them smaller for party appetizers.

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Creamed Spinach Twice Baked Potatoes

These Creamed Spinach Twice Baked Potatoes are a combination of two steakhouse side dish classics to create the ultimate delicious side.

Prep Time20 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 minutes mins

Course: Side Dish

Cuisine: American

Keyword: Appetizer, Potatoes, Side Dish, Vegetarian

Servings: 8

Author: Jonathan Melendez

Equipment

• Baking sheet
• Mixing bowl
• Skillet
• Potato masher

Ingredients

• 4 large Russet baking potatoes rinsed
• 2 tablespoons olive oil
• Kosher salt
• 6 tablespoons unsalted butter softened
• 1/2 small yellow onion diced
• 3 garlic cloves minced
• 10 ounces baby spinach
• 4 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• Coarse black pepper
• 1/4 teaspoon crushed red pepper flakes optional
• 1/4 teaspoon fresh grated nutmeg
• 1/3 cup grated Parmesan plus more for sprinkling

Instructions

• Preheat the oven to 425°F.
• Place the cleaned and dried potatoes on a small baking sheet in a single layer. Use a fork to prick holes all over each potato. Rub with olive oil and season the potatoes liberally with salt. Bake until fork tender, about 1 hour.
• Meanwhile, set a large skillet over medium high heat with 2 tablespoons of butter. Once melted, add the onion and garlic and cook until softened, about 5 minutes. Start to add the spinach a handful at a time and cook, stirring until just wilted through but not soggy. Transfer this mixture to a bowl or plate and return the skillet to the heat.
• Add the remaining 4 tablespoons butter. Once melted, stir in the flour and cook for about 30 seconds. Slowly whisk in the milk and cook until thickened. Season liberally with salt, pepper, crushed red pepper flakes and nutmeg. Turn off the heat and stir in the cooked spinach from earlier and the parmesan cheese. Set aside.
• Once the potatoes are done, remove from the oven and allow to cool before handling. Cut each in half, lengthwise and scoop out the flesh with a spoon and add it to a large bowl. Season the potato with salt and pepper and add in the creamed spinach. Mash everything together until well combined.
• Spoon this mixture back into the potato shells and top each with a sprinkle of parmesan. Bake until golden brown and bubbly, about 8 to 10 minutes. Serve immediately and enjoy!