Twice-Baked Spinach Potatoes

Products (Spinach, Potato)


  • 3 large potatoes

  • 1/2 c. milk

  • 1/2 c. cream cheese

  • 1 c. shredded sharp cheddar cheese

  • 1/4 c. finely chopped onion

  • 1/4 tsp. salt, pepper

  • 10 oz. steamed, chopped spinach (Or other greens)

  • ¼ c. butter

  • 1 small finely grated onion

  • Herbs of your choice


  1. Preheat oven to 400°F

  2. Bake 3 large potatoes until tender and cool.

  3. Cut each potato lengthwise and scoop out all but 1/4 " thick shell.

  4. Mash pulp with potato masher add 1/2 c. milk, 1/2 c. cream cheese, 1 c. shredded sharp cheddar cheese, 1/4 c. finely chopped onion, 1/4 tsp. salt, pepper, and 10 oz. steamed, chopped spinach (Or other greens).

  5. Stir well and spoon mixture into shells.

  6. Sprinkle top of each half potato with cheese.

  7. Place on a baking sheet, bake at 400 deg. 15 min. or until thoroughly heated.

  8. Twice Baked Potatoes: Bake 4 potatoes until tender. Cut in half, scoop out the flesh.

  9. Mash with ¼ c. butter. Mix in 1/3 c. sour cream ¼ c, grated cheese, 1 small finely grated onion, and herbs of your choice, salt, and pepper.

  10. Spoon mixture back into shells and bake at 150 deg. 20 min. and until just a little set on the top.

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Toledo Farmers Market

525 Market St

Toledo, Ohio 43604

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