Creamed Spinach Twice Baked Potatoes

Two of my favorite side dishes at a steakhouse (or a prime rib restaurant) are twice baked potatoes and creamed spinach. They just go so well with steak and so I always end up choosing those two as my sides. I decided to combine the two to create the ultimate side dish, these Creamed Spinach Twice Baked Potatoes. They’re the perfect balance of both dishes and would be great with any meal you make. Incidentally you can also forego the twice baking part and easily turn these into mashed potatoes instead. That would be just as delicious.

Place the cleaned and dried potatoes on a small baking sheet in a single layer. Use a fork to prick holes all over each potato. Rub with olive oil and season the potatoes liberally with salt. Bake until fork tender, about 1 hour.

**Note: You can also cook the potatoes in an airfryer at 400°F for 30 to 35 minutes, flipping over halfway. And also, not shameful at all, you can also microwave them.**

Meanwhile, set a large skillet over medium high heat with 2 tablespoons of butter. Once melted, add the onion and garlic and cook until softened, about 5 minutes. Start to add the spinach a handful at a time and cook, stirring until just wilted through but not soggy. Transfer this mixture to a bowl or plate and return the skillet to the heat.

**Note: If you find that your spinach has given off a lot of liquid while it cools, just drain off the liquid before using later on.**

Add the remaining 4 tablespoons butter. Once melted, stir in the flour and cook for about 30 seconds. Slowly whisk in the milk and cook until thickened. 

At this point you have a béchamel sauce, which is the base to a lot of different dishes. Season with salt, pepper, crushed red pepper flakes—and because this has greens, I always like to add a bit of freshly grated nutmeg.

Turn off the heat and stir in the cooked spinach mixture from earlier and some grated parmesan cheese. Give it good stir until well combined and the cheese has melted through.

Once the potatoes are done, carefully remove the pan from the oven and allow to cool before handling.

Cut each potato in half, lengthwise and scoop out the flesh with a spoon and add it to a large bowl. Season the potato with salt and pepper, maybe even some garlic powder if you’d like.

Add in the creamed spinach and mash everything together until well combined. Give it a taste at this point and adjust seasoning if necessary, adding more salt, pepper or red pepper flakes as needed.

Spoon the creamed spinach and potato mixture back into the potato shells and top each with a sprinkle of parmesan.

Return the pan to the oven and bake until golden brown and bubbly, about 8 to 10 minutes. You can also place under the broiler for the last minute or so to crisp up the top if you’d like.

These are a great side dish to a lot of different meals. Of course, it would be great with a steak or some grilled chicken, but can go nicely with something more delicate like fish. Add these to your holiday menus or make them smaller for party appetizers.

Whichever route you choose, I hope you give these a try and be sure to let me know what you think below. As always, thank you so much for reading and following along!