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Cheesy Twice-Baked Stuffed Potatoes
Recipe

16 INGREDIENTS • 9 STEPS • 1HR 45MINS

Cheesy Twice-Baked Stuffed Potatoes

Not-so-average take on the traditional stuffed potato. Switch it up with your favorite cheese and veggies.
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Cheesy Twice-Baked Stuffed Potatoes
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A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
Not-so-average take on the traditional stuffed potato. Switch it up with your favorite cheese and veggies.
1HR 45MINS
Total Time
$1.13
Cost Per Serving
Ingredients
Servings
8
US / Metric
Cheesy Twice-Baked Stuffed Potatoes
Potato
4
Potatoes
baking potatoes
Olive Oil
2 Tbsp
Olive Oil, divided
Onion
1
Onion, diced, Small
about 5 ounces
Fresh Thyme
1 Tbsp
Fresh Thyme, chopped
Fresh Oregano
1 Tbsp
Fresh Oregano, chopped
Fresh Baby Spinach
4 3/4 cups
Fresh Baby Spinach
Mushroom
2 1/4 cups
Mushrooms, sliced
Low-Sodium Soy Sauce
2 Tbsp
Low-Sodium Soy Sauce
use tamarind for gluten-free
Sharp Cheddar Cheese
1 1/4 cups
Sharp Cheddar Cheese, grated
Cherry Tomato
1 cup
Cherry Tomato, halved
or Grape Tomatoes
Herbed Sour Cream (Optional)
Fresh Herbs
2 Tbsp
Fresh Herbs, chopped
Garlic Powder
1/4 tsp
Garlic Powder
Salt
to taste
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Lemon
1
Lemon, freshly squeezed
2 tsp juice per 8 servings
Nutrition Per Serving
VIEW ALL
Calories
240
Fat
14.2 g
Protein
8.8 g
Carbs
19.9 g
Add to plan
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Cheesy Twice-Baked Stuffed Potatoes
Save
author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
Cooking InstructionsHide images
step 1
Preheat oven to 400 degrees F (205 degrees C).
step 2
Rinse and dry the Potatoes (4). For crispy skin, rub a small amount of olive oil all over each potato. For softer skin, wrap each individual potato in tin foil. Place the potatoes on a baking tray and bake for about 60 minutes until they are soft throughout. Test for doneness by pricking them with a fork.
step 2 Rinse and dry the Potatoes (4). For crispy skin, rub a small amount of olive oil all over each potato. For softer skin, wrap each individual potato in tin foil. Place the potatoes on a baking tray and bake for about 60 minutes until they are soft throughout. Test for doneness by pricking them with a fork.
step 3
Heat Olive Oil (1 Tbsp) in a large skillet over medium heat and saute the Onion (1) along with the Fresh Thyme (1 Tbsp) and Fresh Oregano (1 Tbsp) for about 3 minutes.
step 4
Add the Fresh Baby Spinach (4 3/4 cups) to the skillet and cook for an additional 1 to 2 minutes until the spinach is wilted. Transfer to a strainer set over a bowl, drain well and set aside.
step 4 Add the Fresh Baby Spinach (4 3/4 cups) to the skillet and cook for an additional 1 to 2 minutes until the spinach is wilted. Transfer to a strainer set over a bowl, drain well and set aside.
step 5
Heat the remaining Olive Oil (1 Tbsp) in the skillet. Add the Mushrooms (2 1/4 cups) and saute for about 5 minutes. Glaze with the Low-Sodium Soy Sauce (2 Tbsp) sauce and continue cooking for 1 more minute while stirring to fully glaze. Remove from heat and set aside.
step 5 Heat the remaining Olive Oil (1 Tbsp) in the skillet. Add the Mushrooms (2 1/4 cups) and saute for about 5 minutes. Glaze with the Low-Sodium Soy Sauce (2 Tbsp) sauce and continue cooking for 1 more minute while stirring to fully glaze. Remove from heat and set aside.
step 6
Once the potatoes are done and are cool enough to handle, cut in half lengthwise. Scoop out a small amount of the potato flesh on each half and reserve for another use. Each potato half should now have a slight indentation to hold the vegetable stuffing.
step 7
Place the potato halves on a baking sheet and fill with layers of Sharp Cheddar Cheese (1 1/4 cups), spinach mixture, glazed mushrooms, and Cherry Tomato (1 cup). Bake for about 10 minutes until the potatoes are heated through and the cheese has melted.
step 7 Place the potato halves on a baking sheet and fill with layers of Sharp Cheddar Cheese (1 1/4 cups), spinach mixture, glazed mushrooms, and Cherry Tomato (1 cup). Bake for about 10 minutes until the potatoes are heated through and the cheese has melted.
step 8
While potatoes are baking, make the optional sour cream. Place the Sour Cream (1 cup) in a small bowl. Add the Fresh Herbs (2 Tbsp), Garlic Powder (1/4 tsp),Salt (to taste), Freshly Ground Black Pepper (to taste) and juice from Lemon (1). Stir well to combine.
step 8 While potatoes are baking, make the optional sour cream. Place the Sour Cream (1 cup) in a small bowl. Add the Fresh Herbs (2 Tbsp), Garlic Powder (1/4 tsp),Salt (to taste), Freshly Ground Black Pepper (to taste) and juice from Lemon (1). Stir well to combine.
step 9
Serve immediately with the herbed sour cream.
step 9 Serve immediately with the herbed sour cream.
Tags
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American
Comfort Food
Healthy
Shellfish-Free
Dinner
Vegetarian
Potatoes
Game Day
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