Spinach Stuffed Baked Potatoes
Creamy spinach-stuffed baked potatoes with Gruyere and scallions, perfect for a comforting vegetarian meal or side dish with rich flavors and satisfying textures.
Ingredients
Instructions
- Preheat oven to 450°F.
- Bake the potatoes for 1 hour until tender.
- Steam the spinach for about 4 to 5 minutes, then drain and squeeze dry.
- Split the baked potatoes lengthwise and scoop out the pulp, leaving a 1/4-inch thick shell.
- Mash the pulp with butter and milk until smooth.
- Add the spinach, scallions, nutmeg, salt, pepper, and cottage cheese to the mashed pulp and mix well.
- Spoon the mixture into the potato shells and sprinkle with Gruyere cheese.
- Bake the stuffed potatoes for approximately 6 minutes until heated through and lightly browned.
Tips & Substitutions
For a creamier filling, consider adding a bit more milk or using sour cream instead of cottage cheese. You can substitute Swiss cheese for Gruyere if you prefer a milder flavor. If you have leftover mashed potatoes, you can use them to make Potato Balls, which are a great way to repurpose any extra filling. Ensure the spinach is well-drained to avoid watery stuffing.
Serving Suggestions
These spinach stuffed baked potatoes can be served as a hearty main dish or as a side to grilled meats. Pair them with a fresh salad or roasted vegetables for a complete meal. They also make a great accompaniment to any vegetarian recipes for a filling lunch or dinner option.
Storage & Reheating
To store leftovers, place the stuffed potatoes in an airtight container in the refrigerator for up to 3 days. When reheating, cover them with foil to prevent drying out, and warm in the oven at 350°F until heated through, about 15-20 minutes. You can also microwave them, but they may lose some crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach Stuffed Baked Potatoes contains roughly 361 calories, with 13g protein, 32g carbohydrates, and 22g fat. It is an excellent source of vitamin C (97% of the Daily Value), dietary fiber (47% of the Daily Value), and protein (26% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 2014mg per serving (88% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these spinach stuffed baked potatoes ahead of time?
Yes, you can prepare the filling in advance and store it in the refrigerator for up to 2 days. When ready to serve, simply fill the potato shells and bake until heated through. This makes it a convenient option for meal prep or entertaining.
What can I substitute for spinach in this recipe?
If you don’t have spinach on hand, you can use kale, Swiss chard, or even frozen spinach. Just remember to adjust the cooking time accordingly, as frozen spinach will need to be thawed and drained before mixing it into the filling.
How can I make this recipe vegan?
To make this dish vegan, substitute the butter with a plant-based alternative, use almond or oat milk instead of dairy milk, and replace the cheeses with vegan cheese options. Make sure to check that all other ingredients, like the scallions, are also plant-based.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).