Spinach and Bacon Baked Potatoes
At a Glance
- Prep
- 20 min
- Cook
- 1 hr 20 min
- Total
- 1 hr 40 min
- Servings
- 4.00 serving(s)
Categories
- Side Dish
- Baked
Allergens
- Milk
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Spinach and Bacon Baked Potatoes brings together 4 large potatoes, washed, 4 slices bacon, diced, 155 g packets frozen chopped spinach, thawed in a practical dish for home cooking. It takes about 1 hr 40 min to prepare and cook. It makes approximately 4 servings.
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Equipment
Oven, baking tray, frying pan, mixing bowl, knife, spoon, potato masher
Ingredients
- 4 large potatoes, washed
- 4 slices bacon, diced
- 155 g packets frozen chopped spinach, thawed
- 4 tablespoons sour cream
- 4 green onions, finely sliced
- salt and pepper
- 4 tablespoons parmesan cheese
Instructions
Preheat your oven to 190c.
Pierce the potatoes a couple of times, then bake in oven for 1 hour or until tender.
Meanwhile cook the bacon in a pan until crispy, then add the spinach and cook a couple of minutes more to dry it out.
Place spinach and bacon in a bowl.
Allow the cooked potatoes to cool a little, then split lengthways into two halves.
Scoop the flesh from the potatoes into the bowl with the bacon and spinach; Leave a bit of flesh in the shell to support it.
Add the sour cream and mash until smoothish.
Add the sliced green onions and season with salt and pepper; stir through.
Divide the mixture and fill the potato shells with it; sprinkle a talespoon of parmesan cheese over each.
Bake in the oven for a further 20 minutes or until well heated through and the cheese browned.
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