Last Updated on March 5, 2026 by Deliciously Organic Editor
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.
While 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!
And, these twice-baked potatoes freeze very well! To reheat, place in a 420ºF oven for about 45 minutes until hot.
Twice Baked Spinach Potatoes
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: Serves 4
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
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
- 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.
- 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.
- 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.
- Top each potato with remaining 1/4 cup parmesan cheese and broil until cheese is melted and golden brown, about 2-3 minutes.
Photo Credit: Becky Winkler
Beautiful baked potato. It's an upgraded baked potato.
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
yum…and I can imagine endless variations on the theme!
Today is cold, rainy and almost all the leaves have fallen, this is perfect for tonight with chicken!
They look like my ideal baked spud 🙂 Delicious.
butter? check. sour cream? check. cream? check. thats three and i'm definitely trying these soon! thanks for the recipe 🙂
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!
Wow, those look AMAZING! I'm definitely saving this recipe – thanks!
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)
Lovely post and great recipe. 🙂
They were delicious! I upgraded them with a little bacon. Thank you for the inspiration!
Good call on the bacon…that sounds so yummy. I'll try that next time. 🙂
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.
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!
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¤t=IMG_0001.jpg
What could I use in place of dill?