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Spinach, Bacon, and Buttermilk Twice Baked Potatoes ericasrecipes

Spinach, Bacon, and Buttermilk Twice Baked Potatoes

Erica
5 from 1 vote
Servings 4

Ingredients
 

  • 2 large russet baking potatoes scrubbed and washed clean
  • kosher salt
  • extra virgin olive oil
  • 4 slices bacon
  • c light buttermilk
  • 2 c baby spinach leaves
  • 1 c shredded Vermont white cheddar cheese

Instructions
 

  • Heat oven to 400F.
  • Lay out 2 squares of aluminum foil large enough to wrap around the potatoes. Place a potato on each piece of foil. Drizzle ~1/4 t olive oil over each and rub the oil all over the potatoes. Season with salt and wrap the potatoes with foil. Bake for 1 hour or until potatoes give a little when gently squeezed. Remove from the oven and set aside to cool.
  • In a large, nonstick skillet, cook the bacon. Remove the cooked bacon from the skillet to drain on paper towels. Pour off the bacon grease from the skillet leaving 1-2 t in the skillet. Saute the spinach in the reserved bacon grease until nice and wilty. Remove to a cutting board and chop. Separately, crumble the bacon.
  • When the potatoes are cool enough to handle, remove the foil and slice each in half. Scoop out the flesh from the potatoes into a medium bowl (using a melon baller makes this much easier) leaving a 1/4-inch thick shell of potato flesh to give the skin it's shape.
  • To the potato flesh in the bowl, add the buttermilk and chopped spinach and mash. Add salt to taste (at least 1/2 t). Spoon the prepared potato filling into the shells. Top with cheese and bacon. Bake at 400F for 10-15 minutes until heated through and the cheese is melted. Yields 4 servings.

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Tried this recipe?Leave a comment below and let me know!