Twice-baked potatoes stuffed with tender spinach and sharp cheddar make a comforting, crowd-pleasing side dish that’s ideal for holidays, potlucks, or an easy dinner party. These individual potatoes are creamy inside, with melty cheese and a crisp edge from the skins. Add bacon if you like a smoky touch, or keep them vegetarian—either way they’re delicious and easy to prepare ahead of time.
Family meals have always been central to my life, and recipes that travel well to a gathering are especially treasured. These spinach and cheddar twice-baked potatoes combine familiar comfort-food flavors with a boost of green from the spinach. They work well as a show-stopping side or as a make-ahead main for a casual meal.
The recipe balances creamy mashed potato filling with the bright flavor and color of spinach and the tang of sharp cheddar. The potato skins serve as natural single-serving bowls, which makes serving simple and attractive. Below you’ll find a quick overview, a clear ingredient list, step-by-step instructions, and notes for make-ahead options and substitutions.
Table of Contents
- Ingredients you’ll need
- How to make spinach and cheddar twice-baked potatoes
- Make-ahead options
- More potato side dishes
- Get the recipe
Ingredients you’ll need
- Potatoes — Russets are classic for twice-baked potatoes, but Yukon Golds work nicely too.
- Spinach — Fresh spinach is recommended; if using frozen, thaw and squeeze out excess moisture.
- Sharp cheddar cheese — Use white or yellow sharp cheddar for the best flavor.
- Butter, garlic, milk, salt and pepper — These create a rich, creamy filling.
- Bacon — Optional. Cooked and crumbled bacon adds a savory, smoky note.
- Chives or green onions — Optional garnish for color and fresh flavor.
How to make spinach and cheddar twice-baked potatoes
- Bake the potatoes. Scrub the potatoes, prick them with a fork, and bake at 400°F (about 200°C) for 45–60 minutes until tender. You can microwave them for the first cooking if you’re short on time: microwave on high for about 16 minutes, turning halfway through.
- Cook the spinach (and bacon, if using). In a skillet, melt the butter over medium heat, add minced garlic and cook briefly. Add chopped spinach and a pinch of salt, cooking until just wilted. If you’re using bacon, cook it first until crisp, drain, and set aside; the spinach can be cooked in the same skillet after removing excess grease.
- Make the filling. Slice the baked potatoes in half and scoop out the soft potato into a large bowl, leaving sturdy skins on the pan. Mash the potato flesh with milk, salt and pepper until mostly smooth. Stir in the spinach mixture, half of the shredded cheddar, and bacon if using.
- Fill the skins. Spoon the potato-cheese-spinach mixture back into the potato skins, mounding slightly. Sprinkle the remaining cheddar on top.
- Bake again. Reduce the oven temperature to 375°F (190°C) and bake the filled potatoes for 20–25 minutes, until the cheese is melted and bubbly and the tops are lightly golden.
- Serve. Garnish with chopped chives or green onions and serve immediately while hot.
Make-ahead options
Twice-baked potatoes are excellent for prepping ahead. Choose the option that fits your schedule:
- Bake potatoes in advance: Bake the potatoes up to 5 days ahead and refrigerate. When ready, scoop, fill, and finish baking.
- Assemble ahead: Prepare the filled potatoes, cover, and refrigerate for up to 2 days or freeze for several weeks. Bake from the fridge 25–30 minutes, or 40–45 minutes from frozen.
- Fully cook and reheat: If the dish is finished, reheat covered with foil at 350°F (175°C) for about 30 minutes.
More potato side dishes
Get the recipe
Twice-baked potatoes filled with spinach and sharp cheddar are an ideal make-ahead side for holidays, potlucks, and dinner parties. Add bacon if you like, or keep them vegetarian.
Servings: 8
Prep Time: 20 mins | Cook Time: 1 hr 20 mins | Total Time: 1 hr 40 mins
Author: Annalise Sandberg
Ingredients
- 4 medium/large russet potatoes (about 907 grams)
- 4 strips bacon, diced (optional)
- ¼ cup (56 grams) butter
- 2 cloves garlic, minced
- 4 cups (120 grams) packed fresh spinach, roughly chopped
- ⅔ cup (160 ml) milk, whole or 2%
- 1 teaspoon salt, plus more to taste
- ¼ teaspoon ground black pepper, plus more to taste
- 2 cups (200 grams) shredded sharp cheddar cheese
- Chives or green onions, chopped, for garnish (optional)
Equipment
- Baking sheet
- Skillet
- Mixing bowl and potato masher or fork
- Spoon for scooping potato flesh
Instructions
- Preheat the oven to 400°F (200°C). Prick potatoes with a fork and bake on a sheet pan until tender, about 45–60 minutes depending on size. Let cool slightly.
- Optional: In a skillet over medium-high heat, cook diced bacon until crisp, about 4–5 minutes, then drain on paper towels.
- Melt butter in the skillet over medium heat (drain bacon grease first if used). Add garlic and cook 1–2 minutes. Add spinach with a pinch of salt and cook until wilted, about 2 minutes more.
- Cut potatoes in half and scoop the baked potato flesh into a bowl, leaving skins on the pan. Mash the potato flesh and stir in milk, salt, and pepper until mostly smooth.
- Fold in the spinach mixture, crumbled bacon if using, and half of the cheese. Spoon the mixture back into the potato skins and top with the remaining cheddar.
- Reduce oven temperature to 375°F (190°C) and bake until the cheese is melted and bubbly, about 20–25 minutes. Garnish with chives or green onions and serve hot.
Notes
- You can microwave the potatoes for the first cook: microwave on high for about 16 minutes, turning and rearranging after 8 minutes.
- Swap cheeses if desired: Colby, Monterey Jack, Gouda, or Provolone all work well.
- Use frozen spinach if needed—just thaw and press out excess water before adding.
- Make-ahead tips: baked potatoes can be cooked up to 5 days in advance; filled potatoes can be refrigerated for 2 days or frozen for several weeks.
Nutrition (per serving)
Calories: 313 kcal • Carbohydrates: 22 g • Protein: 11 g • Fat: 21 g • Sodium: 619 mg • Fiber: 2 g
This recipe was originally published March 2016.