Growing up, twice-baked potatoes made an appearance at just about every holiday. With beef and horseradish at Christmas, alongside ham at Easter, they were quite perfect for a crowd of 20+.
Nowadays, I wouldn’t consider myself a meat and potatoes person. I like potatoes, and I enjoy meat every now and then, but together? Major food coma. I need a little something green as a buffer for all that heartiness.
These spinach-flecked potatoes are just the thing for the other 363 days a year. Buttermilk is surprisingly low in fat and adds a welcome tanginess. A touch of butter, a bit of cheese and just a sprinkle of smoky bacon keeps things from going too far off course. I think you’ll enjoy these for dinner or lunch with a salad or on their own.
Spinach & Bacon Twice Baked Potatoes
Makes 4 potato halves
2 large russet potatoes
1/2 cup cooked chopped spinach*
1 clove garlic, minced
2 scallions, finely chopped
1/4 cup buttermilk, plus more if necessary
1 teaspoon butter or olive oil
2 tablespoons grated Parmesan, plus more for topping
2 strips bacon, cooked and chopped, divided
Kosher salt and fresh black pepper
Prick potatoes with a fork a few times. Bake at 450F for about 45-60 minutes until a knife is easily inserted. Allow to cool slightly, then slice in half lengthwise and scrape out flesh, leaving a bit in the skin.
Place potato flesh in a large bowl. Add the garlic, scallions, buttermilk, butter or olive oil, Parmesan, nutmeg and half the bacon. Mash with a fork or potato masher. Add a bit more buttermilk if it looks dry. You want it a bit chunky – no need for it to be completely smooth. Add salt and pepper to taste.
Divide potato mixture between the 4 potato skins. Sprinkle with a bit more Parmesan. Broil in the oven for a few minutes, until tops are just lightly brown (be careful not to burn!) Sprinkle with the remaining bacon.
*I used frozen defrosted chopped spinach. You can also saute raw baby or regular spinach in a bit of olive oil, cool and chop.