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September 18, 2019

Twice Baked Spinach Potatoes

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Twice Baked Spinach Potatoes has been a staple recipe in my kitchen for many years. They contain healthy complex carbohydrates, healthy fats and a bit of greens to round things out.

Twice Baked Spinach PotatoesWhile the current trend is to be super low-carb, I don’t recommend that kind of diet if you have thyroid hormone imbalance. The adrenals need the carbohydrates to function properly and the liver needs the glucose so it can properly convert Ft4 to Ft3.

Eating a diet that is too low in carbs can cause further thyroid hormone imbalance, so I recommend getting around 100g of complex carbs daily.

Here’s a short list of healthy complex carbs:

  • Leafy Greens
  • Broccoli
  • Cauliflower
  • Peas
  • Legumes (soaked)
  • Lentils (soaked)
  • Grains (soaked)
  • Potatoes (all kinds)
  • Root vegetables
  • Carrots
  • Plantains
  • Asparagus
  • Bell peppers
  • Tomatoes
  • Eggplant
  • Zucchini
  • Leeks
  • Beets
  • Berries

 

Of course, always make sure to eat your complex carbs with plenty of healthy fats such as butter or ghee!Twice Baked Spinach Potatoes
And, these twice-baked potatoes freeze very well! To reheat, place in a 420ºF oven for about 45 minutes until hot.

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Twice Baked Spinach Potatoes

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  • Prep Time: 15 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 35 minutes

Ingredients

  • 4 baking potatoes, cleaned and dried
  • 1 tablespoon ghee, melted
  • Celtic sea salt for sprinkling
  • 1/2 cup butter, softened
  • 1/2 teaspoon fresh dill, chopped
  • 1/4 cup milk
  • 1/4 cup cream
  • 1/4 teaspoon freshly cracked pepper
  • 1 teaspoon sea salt
  • 1 tablespoon sour cream
  • 6 cups spinach, cooked down and excess liquid squeezed out (or 1 package of frozen chopped spinach, thawed)
  • 1/2 cup parmesan cheese, grated

Instructions

  1. Preheat oven to 400° F and adjust rack to middle position. Generously oil skins of potatoes with one tablespoon ghee and sprinkle generously with salt. Place the potatoes on a baking sheet lined with unbleached parchment and bake for about 1 hour, until soft.
  2. Cut a small slice off the top of potato, scoop out the flesh and place in a large bowl. Arrange empty shells on a baking sheet and place them back in the oven.
  3. Add butter, dill, milk, cream, pepper, salt, sour cream, spinach, and 1/4 cup of parmesan cheese in the large bowl with the potato flesh. Mash everything together until combined. Remove the shells from the oven, turn oven to broil, and then the spoon mixture into crisped shells.
  4. Top each potato with remaining 1/4 cup parmesan cheese and broil until cheese is melted and golden brown, about 2-3 minutes.

Nutrition

  • Serving Size: Serves 4

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Photo Credit: Becky Winkler 

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Filed Under: Egg-Free, Egg-Free, Grain-Free, Gluten Free Recipes, Grain Free Recipes, Main Dish, Nut-free, Thyroid Support and Health Recipes (Days 1-30), Thyroid Support and Health Recipes (Days 31+), Uncategorized, Vegetables | 16 Comments

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16 Comments

  1. Divina Pe

    October 21, 2009 at 1:19 pm

    Beautiful baked potato. It's an upgraded baked potato.
    to Divina Pe" aria-label='Reply to this comment to Divina Pe'>Reply to this comment
  2. Anonymous

    October 21, 2009 at 4:16 pm

    sounds yummy. can't wait to make this. BTW, the Grand Isle shrimp was so good. Madison has asked for it twice since you posted it. :)--Laura Kelly
    to Anonymous" aria-label='Reply to this comment to Anonymous'>Reply to this comment
  3. monicajane

    October 21, 2009 at 4:19 pm

    yum...and I can imagine endless variations on the theme!
    to monicajane" aria-label='Reply to this comment to monicajane'>Reply to this comment
  4. Sarah

    October 21, 2009 at 7:09 pm

    Today is cold, rainy and almost all the leaves have fallen, this is perfect for tonight with chicken!
    to Sarah" aria-label='Reply to this comment to Sarah'>Reply to this comment
  5. George@CulinaryTravels

    October 21, 2009 at 12:43 pm

    They look like my ideal baked spud :) Delicious.
    to George@CulinaryTravels" aria-label='Reply to this comment to George@CulinaryTravels'>Reply to this comment
  6. LA

    October 22, 2009 at 10:48 pm

    butter? check. sour cream? check. cream? check. thats three and i'm definitely trying these soon! thanks for the recipe :)
    to LA" aria-label='Reply to this comment to LA'>Reply to this comment
  7. lisa

    October 23, 2009 at 12:55 pm

    That's so great that your children enjoy cooking! You must have a lot of fun with them in the kitchen. And, your potatoes look delicious!
    to lisa" aria-label='Reply to this comment to lisa'>Reply to this comment
  8. Simply Life

    October 23, 2009 at 10:32 am

    Wow, those look AMAZING! I'm definitely saving this recipe - thanks!
    to Simply Life" aria-label='Reply to this comment to Simply Life'>Reply to this comment
  9. Marillyn Beard

    October 26, 2009 at 10:36 pm

    I love your sweet writings about the girls :o) Sounds like my girls one day... I hope! My oldest is 3 years old and she LOVES helping me in the kitchen. Its hard sometimes because she want to be right in the middle of everything if she is watching or helping. But I hope she will still be there in a few years :o) Really like the potatoes... hmmm! I must try it sometime tomorrow, but will change it up a little based on what I have. Thanks so much for sharing :o)
    to Marillyn Beard" aria-label='Reply to this comment to Marillyn Beard'>Reply to this comment
  10. Kimi @ The Nourishing Gourmet

    October 27, 2009 at 2:46 pm

    Lovely post and great recipe. :-)
    to Kimi @ The Nourishing Gourmet" aria-label='Reply to this comment to Kimi @ The Nourishing Gourmet'>Reply to this comment
  11. Andrea

    December 12, 2009 at 4:40 pm

    They were delicious! I upgraded them with a little bacon. Thank you for the inspiration!
    to Andrea" aria-label='Reply to this comment to Andrea'>Reply to this comment
  12. Deliciously Organic

    December 12, 2009 at 8:37 pm

    Good call on the bacon...that sounds so yummy. I'll try that next time. :)
    to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  13. Renee

    November 19, 2011 at 6:35 pm

    How are you wrapping these for freezing? And when you reheat them are they in foil or anything? I'm going to add bacon and roasted garlic too! I have 25 lbs. of potatoes just calling to be cooked and this is a great recipe to start with! Thanks Carrie.
    to Renee" aria-label='Reply to this comment to Renee'>Reply to this comment
    • Deliciously Organic

      November 20, 2011 at 3:22 pm

      Ohhh...roasted garlic and bacon sound amazing! I usually wrap them in a piece of parchment and then put them in a ziploc or airtight container. I let them reheat in the oven without anything on them. Enjoy!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  14. Buttoni

    September 25, 2012 at 4:52 pm

    These look DELICIOUS! I'm not eating white potatoes anymore, but thinking about trying this with cauliflower mashed instead. I really connected with I read your bio. My Dad was career AF, fighter pilot also, who was asked to be a test pilot, but he turned them down because of the risks. He did go on to hard sell the AF on starting the aerial demo group known as the Sabre Dancers, who preceded the Thunderbirds. He was squadron commander and lead that group, flying slot position. Your husband might enjoy looking at this photo: http://s217.photobucket.com/albums/cc278/buttonbutt/Family/?action=view&current=IMG_0001.jpg
    to Buttoni" aria-label='Reply to this comment to Buttoni'>Reply to this comment
  15. Nicole

    February 23, 2017 at 11:26 am

    What could I use in place of dill?
    to Nicole" aria-label='Reply to this comment to Nicole'>Reply to this comment

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Hi, I’m Carrie Vitt, FNTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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