Every now and then, I make a conscious effort to feed my husband something more than starches, cheese, or meat. In this case, it started with spinach. An innocent thought of spinach…
… that was quickly overrun with starches, cheese, AND meat.
I try my best, people. At least N loved them– leafy greens and all.
These are the best twice-baked potatoes I’ve ever had, and I’ve had a lot. Too often twice-baked taters are too cheesy and/or have a runny or thin texture. These guys are creamy AND chunky, thanks to the sour cream and only stirring the filling once; overstirring will break down the potato more and more, until you’re left with mashed potatoes instead of slightly-mashed potatoes. Oh yes, there’s a difference. :)
Small florets of cooked broccoli or cauliflower could easily be substituted for the spinach. The bacon could be skipped altogether, but then you might want to add a little salt to the filling. Also feel free to add more cheese to the top if that’s your thing.
Spinach and bacon twice-baked potatoes
adapted from Food.com
2 large or 3 medium-sized baking potatoes
2 slices bacon
1/3 c sour cream
1 small or 1/2 large shallot
6 oz. fresh or frozen spinach (approximate)
3 oz. mozzarella or cheddar cheese
freshly ground black pepper
Heat the oven to 400. Scrub potatoes, then make large slits across the skins, as if marking where to cut them in half lengthwise without actually cutting the potato in half. Wrap in foil and bake until done through, about 1 hour. (This can be done before and potatoes can be stored in the foil in the fridge for a day or two.)
Heat a small skillet on medium-high and fry the bacon to your liking. Meanwhile, cut the potatoes in half where you had previously marked them. Scoop out the insides of the baked potatoes into a medium bowl; add the sour cream, but don’t stir yet. Once the bacon is fried, drain on paper towels and chop into bite-sized or smaller pieces, and put into the bowl with the potatoes. Finely dice the shallot and fry it in the bacon grease for just a minute or two, and then dump into the potato bowl. If using fresh spinach, wilt it in the same pan; if using frozen, just break it up a bit. Add the spinach to the bowl. Coarsely grate the cheese and add 1/2 of it to the bowl. Finally, take a large fork and mix all of this wonderful stuff together, smashing the largest potato pieces but not completely mashing them to smittereens.
Heat the oven to 350. Lay the potato skin shells on a baking sheet and fill them generously with the potato mixture. Grind a bit of black pepper over the top and then top with the remaining shredded cheese. Bake for 20 to 25 minutes, until the cheese on top is bubbly and the potatoes are heated through.