Twice Baked Spinach Potatoes
- 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
- 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.
Nutrition
- Serving Size: Serves 4
Find it online: https://deliciouslyorganic.net/twice-baked-spinach-potatoes/