Deliciously Organic

Organic, Grain Free, Gluten Free, Paleo Recipes and Thyroid Health

Twice Baked Spinach Potatoes

These twice baked spinach potatoes are my go-to side dish! And best of all, they are freezable!

Over the last few years I’ve been slowly teaching my kids how to cook. When I ask them if they would like to help, their faces light up, they run to get their aprons on (pink princess aprons, of course) and my youngest will run up to me and salute…not quite sure why, I think it has something to do with the fact that my husband is in the military. Lately I’ve enjoyed watching their enthusiasm and also their “methods” for doing things. Today I asked my oldest to cut up some crowns of broccoli into bite-size pieces. She began chopping away and I noticed out of the corner of my eye that she held each piece of broccoli up to her open mouth. I asked her what she was doing and she replied, “You said bite-size pieces, so I am holding them up to my mouth to make sure they will fit!” Well, yea, I guess that totally makes sense.

I am trying to give my kids more responsibilities in the kitchen and I’ve finally gotten them over the fear of the stove. My oldest can now make steel cut oats from scratch, quesadillas and a salad (with homemade dressing!). My youngest is our creative one and will spend an hour making the perfect sandwich for Pete to take to work. She will even write his name on the outside (with hearts and flowers). I’ve also noticed that they are really paying attention to what I am doing with my blog. They will plate their foods as pretty as they can and I’m embarrassed to admit, but my youngest daughter can style food better than I can! If you ever see a dramatic improvement in my food styling it will most likely be due to her.

A few days ago I walked into their room and they were making cupcakes out of play dough and plating them ever-so-nicely. They made me promise to post one of the pictures on my blog, so I’m staying true to my promise.

These twice baked spinach potatoes are my go-to side dish! And best of all, they are freezable!
The recipe I am sharing today has been a staple of mine for years. When I had just given birth to our oldest daughter, my mom came for a few days to help and spent hours in the kitchen cooking up meals for Pete and I to put in the freezer. After she left I had enough food for an entire month! One thing she made for me was these twice baked spinach potatoes. She told me to just pop them in the oven 45 minutes before lunch and I can’t tell you how many days I sat there with my newborn so thankful for these potatoes.

Serves 4

Twice Baked Spinach Potatoes
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Ingredients

  • 4 baking potatoes, cleaned and dried
  • 1 tablespoon coconut oil
  • 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 coconut oil and sprinkle generously with salt. Bake for about 1 hour, until soft. Cut 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 back in oven while you prepare the remaining of the dish. Add butter, dill, milk, cream, pepper, salt, sour cream, spinach, and 1/4 cup of cheese. Mash together until combined and creamy. Remove shells from oven, turn oven to broil, and and spoon mixture into crisped shells. Top with remaining 1/4 cup parmesan cheese and broil until cheese is melted and golden brown, about 2-3 minutes.
  2. These freeze very well. To reheat, simply heat oven to 375 degrees and bake for 45-50 minutes.
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https://deliciouslyorganic.net/twice-baked-spinach-potatoes/

 

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16 Comments

  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)
    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.
    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!
      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
    Reply to this comment

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