I was making a special holiday dinner for one of the first Christmases that my husband and I spent together at home and wanted it to be steakhouse-themed. We made filets and lobster tails, but one of my favorite things about a good steakhouse is the side dishes! Since it was just the two of us and we were already going overboard with the meal, I decided to combine two of my favorite sides: creamed spinach and a baked potato. That’s when these twice-baked potatoes were born and they were (and still are) delicious!
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605 per serving
- 2 Idaho potatoes
- 2 tablespoons olive oil, divided
- 3 shallots, thinly sliced
- 2 medium cloves garlic, minced
- 8 ounces fresh baby spinach, chopped
- 1/2 cup 2% milk
- 1/2 tablespoons all-purpose flour
- 1/4 cup reduced fat cream cheese
- 1/2 teaspoons kosher salt
- 1/4 teaspoons white pepper
- 1/4 teaspoons ground nutmeg
- 1/2 cup shredded mozzarella cheese
Preheat oven to 375 degrees.
Carefully wash and remove excess dirt from exterior of potatoes and pat dry. Puncture each potato 4-5 times with a fork and then evenly coat the exterior of each with 1 Tbs. olive oil. You can do so with a brush, but I think it is easier to rub the oil on with my hands.
Bake potatoes on the center rack of the oven for 45-60 minutes, or until outside is crispy, inside is soft, and a fork can be easily inserted and pulled out. Remove from oven and allow to cool for at least 10 minutes, or until cool enough to handle.
Once cool enough to handle, cut each potato in half lengthwise. Scoop out the insides of each potato half, leaving about 1/4-inch of potato flesh inside each skin. Place the potato flesh that has been scooped out in a large mixing bowl and mash lightly with a fork to break up any large potato chunks. Set aside.
Meanwhile, heat the remaining 1 Tbs. olive oil in a medium skillet over medium heat. Add shallots and saute for 4 minutes, stirring freqently so that they do not brown, and then add garlic. Cook shallots and garlic for 1 more minute. Add the chopped spinach and saute for another 2 minutes until it begins to wilt.
Whisk the milk and flour together in a separate container and pour into the pan. Combine ingredients and continue stirring until the mixture begins to thicken. Stir in cream cheese, salt, pepper, and nutmeg until fully combined and then remove from heat.
Add the creamed spinach mixture and 1/4 cup mozzarella to the potato flesh in the large bowl and stir well to combine. Fill each potato skin equally with the spinach-potato mixture and place on a baking sheet. Top each stuffed potato with the remaining mozzarella cheese and bake for another 10-15 minutes or until cheese is melted, brown, and bubbly.