Cheesy Spinach-Stuffed Potatoes are a delicious and satisfying dish featuring baked potatoes loaded with a creamy spinach and cheese filling. These stuffed potatoes make a perfect side dish or a hearty vegetarian meal. With their crispy skin and rich, cheesy filling, they are sure to become a family favorite.
Why You’ll Love This Recipe
- A comforting and flavorful combination of cheese, spinach, and potatoes.
- Easy to prepare with simple ingredients.
- A great way to add extra greens to your meal.
- Perfect as a side dish or a main course.
- Can be made ahead for convenience.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Large russet potatoes
- Olive oil
- Salt and pepper
- Butter
- Fresh spinach (or frozen, thawed and drained)
- Garlic, minced
- Cream cheese
- Shredded cheddar cheese
- Shredded mozzarella cheese
- Milk or heavy cream
- Nutmeg (optional)
Directions
- Preheat the oven to 400°F (200°C).
- Prepare the potatoes: Scrub them clean, pierce with a fork, rub with olive oil, and sprinkle with salt. Bake for 45-50 minutes until tender.
- Cook the spinach: In a skillet, melt butter over medium heat. Add garlic and cook for 30 seconds, then add spinach. Sauté until wilted (or heated through if using frozen spinach).
- Scoop out the potatoes: Let the baked potatoes cool slightly, then slice them in half and scoop out the flesh, leaving a thin layer inside the skins.
- Prepare the filling: Mash the scooped-out potato and mix with cream cheese, cheddar cheese, mozzarella, sautéed spinach, milk, salt, pepper, and nutmeg (if using).
- Stuff the potatoes: Spoon the filling back into the potato skins, packing them generously.
- Bake again: Place stuffed potatoes on a baking sheet and bake for 15-20 minutes until the tops are golden and bubbly.
- Serve immediately and enjoy!
Servings and Timing
- Servings: 4
- Preparation Time: 15 minutes
- Baking Time: 60-70 minutes
- Total Time: 75-85 minutes
Variations
- Protein Boost: Add cooked bacon, shredded chicken, or crumbled sausage.
- Spicy Kick: Mix in red pepper flakes or chopped jalapeños.
- Dairy-Free Option: Use dairy-free cheese and coconut milk instead of cream cheese.
- Loaded Style: Top with sour cream, green onions, or crispy onions before serving.
- Herb Infusion: Stir in fresh parsley, chives, or thyme for extra flavor.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Wrap unbaked stuffed potatoes in foil and freeze for up to 2 months. Bake from frozen at 375°F (190°C) for 25-30 minutes.
- Reheating:
- Oven: Bake at 350°F (175°C) for 10-15 minutes.
- Microwave: Heat for 1-2 minutes, but the texture may be softer.
FAQs
Can I use sweet potatoes instead of russet potatoes?
Yes, sweet potatoes work well and add a natural sweetness to the dish.
Can I make this recipe ahead of time?
Yes, prepare the stuffed potatoes and refrigerate them before the second bake.
What cheeses work best for this recipe?
Cheddar, mozzarella, gouda, or Swiss cheese melt well and add great flavor.
Can I use frozen spinach?
Yes, but be sure to thaw and drain it well to avoid excess moisture.
How do I make the potato skins extra crispy?
Bake the empty skins for 10 minutes before adding the filling.
Is this recipe gluten-free?
Yes, as long as all ingredients used are gluten-free.
Can I add eggs to the filling?
Yes, mixing in a beaten egg before baking will make the filling fluffier.
What can I serve with cheesy spinach-stuffed potatoes?
They pair well with grilled meats, roasted vegetables, or a fresh salad.
Can I use a different type of milk?
Yes, any milk or non-dairy alternative will work, but heavy cream makes it richer.
How do I prevent the filling from being too dry?
Add enough milk or cream and avoid overbaking.
Conclusion
Cheesy Spinach-Stuffed Potatoes are a comforting and delicious dish packed with creamy, cheesy goodness. Whether served as a main dish or a side, they offer a satisfying way to enjoy baked potatoes with a flavorful twist. With easy variations and make-ahead options, this recipe is perfect for any occasion!
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Deep Frying
- Cuisine: American
Description
Crispy on the outside, creamy and cheesy on the inside, these stuffed potato bites are filled with a delicious mixture of spinach and melted cheese. A perfect side dish or appetizer for any occasion.
Ingredients
For the Potato Mixture:
- 2 large russet potatoes, boiled and mashed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon butter
For the Filling:
- 1 cup (120g) shredded mozzarella cheese
- 1/2 cup (60g) shredded cheddar cheese
- 1/2 cup (75g) cooked spinach, drained and chopped
- 1/4 teaspoon red pepper flakes (optional)
For the Coating:
- 1 cup (120g) all-purpose flour
- 2 large eggs, beaten
- 1 cup (120g) breadcrumbs
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- Vegetable oil for frying
Instructions
- Prepare the Potato Mixture:
- In a large bowl, mix mashed potatoes with salt, pepper, garlic powder, and butter until smooth.
- Make the Filling:
- In a separate bowl, combine mozzarella, cheddar, spinach, and red pepper flakes.
- Assemble the Stuffed Potatoes:
- Take a small portion of mashed potatoes and flatten it in your hand.
- Place a spoonful of the cheese and spinach filling in the center and shape it into a ball, sealing the edges.
- Coat the Potato Balls:
- Roll each stuffed potato ball in flour, then dip in beaten eggs, and finally coat with breadcrumbs mixed with paprika and salt.
- Freeze for 20-30 minutes to firm up.
- Fry Until Golden:
- Heat vegetable oil to 350°F (175°C).
- Fry the stuffed potatoes for 2-3 minutes until golden and crispy.
- Remove and drain on paper towels.
- Serve and Enjoy:
- Serve hot with sour cream, marinara sauce, or your favorite dip.
Notes
- Freezing before frying helps maintain the shape.
- Baking alternative: Brush with oil and bake at 400°F (200°C) for 20 minutes, flipping halfway.
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