Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Twice-Baked Potatoes

 
One serving costs about $2.61 One serving costs about $2.61

$2.61 per serving

1 people like this recipe

1 likes

This recipe is ready in 90 minutes

Ready in 1 hour and 30 minutes

4 vegetarian,gluten-free,gluten free,lacto ovo vegetarian side dish
spoonacular Score:83%

Spoonacular Score: 83%

 

Twice-Baked Potatoes is a gluten free and lacto ovo vegetarian side dish. For $2.61 per serving, this recipe covers 44% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 614 calories, 20g of protein, and 29g of fat each. 1 person found this recipe to be yummy and satisfying. It is brought to you by Foodista. If you have spinach leaves, butter, firmly cheddar cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. Overall, this recipe earns an amazing spoonacular score of 92%. If you like this recipe, you might also like recipes such as Baked Sweet Potatoes Topped with Chicken Apple Sausage and Apples and Baked Potatoes Topped with Creamed Chicken, Baked Corned Beef with Sauteed Cabbage and Baked New Potatoes, and Baked Corned Beef with Sauteed Cabbage and Baked New Potatoes.

Ingredients

Servings:
4 large
4 large russet potatoes
russet potatoes
6 Tbsps
6 Tbsps unsalted butter
unsalted butter
2 large
2 large garlic cloves
garlic cloves
1 large
1 large shallot
shallot
2 bunches
2 bunches fresh spinach leaves
fresh spinach leaves
2 Tbsps
2 Tbsps sour cream
sour cream
0.5 tsps
0.5 tsps salt
salt
0.25 tsps
0.25 tsps pepper
pepper
1 cup
1 cup shredded firmly cheddar cheese
shredded firmly cheddar cheese
4 large russet potatoes
4 large
russet potatoes
6 Tbsps unsalted butter
6 Tbsps
unsalted butter
2 large garlic cloves
2 large
garlic cloves
1 large shallot
1 large
shallot
2 bunches fresh spinach leaves
2 bunches
fresh spinach leaves
2 Tbsps sour cream
2 Tbsps
sour cream
0.5 tsps salt
0.5 tsps
salt
0.25 tsps pepper
0.25 tsps
pepper
1 cup shredded firmly cheddar cheese
1 cup
shredded firmly cheddar cheese

Equipment

serrated knife
serrated knife
potato masher
potato masher
baking sheet
baking sheet
knife
knife
sieve
sieve
bowl
bowl
oven
oven
pot
pot
serrated knife
serrated knife
potato masher
potato masher
baking sheet
baking sheet
knife
knife
sieve
sieve
bowl
bowl
oven
oven
pot
pot


Instructions

  1. Position a rack in the upper third of an oven and preheat to 400 degrees F.
  2. Prick the potatoes with a fork and place them directly on the oven rack. Bake until tender when pierced with a small knife, about 1 hour. Remove the potatoes from the oven and let cool for 5 minutes. Reduce the oven temperature to 350 degrees F.
  3. In a large, heavy pot over medium heat, melt 2 tablespoons of the butter. Add the garlic and shallot and saute until the shallot is translucent, about three minutes. Increase the heat to medium-high, add the spinach, and toss until wilted but still bright green, about four minutes. Transfer the spinach mixture to a sieve set over a bowl and press all the liquid out of the spinach.
  4. Using a serrated knife, cut a slice 1/2 inch thick off one long side of each potato and discard. Scoop out the potato flesh into a bowl, leaving a shell 1/4 inch thick. Add the sour cream, salt, pepper and the remaining 4 tablespoons butter to the potato flesh and mash with a potato masher to blend. Stir in 2/3 cup of the cheese and then the spinach. Spoon the potato mixture into the potato shells, mounding it high. Press the remaining cheese on top of the filling.
  5. Transfer the potatoes to a baking sheet and bake until heated through, about 20 minutes. To test for doneness, stick a small knife into a potato and leave it there for about 15 seconds. Remove the knife and feel the blade; if it is hot, the potatoes are ready. Serve immediately.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.60
Ingredient
4 larges russet potatoes
6 tablespoons unsalted butter
2 larges garlic cloves
1 large shallot
2 bunches fresh spinach leaves
2 tablespoons sour cream
¼ teaspoons pepper
1 cup shredded firmly cheddar cheese
Price
$1.97
$0.72
$0.13
$0.14
$6.07
$0.16
$0.01
$1.21
$10.42

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Since most of its calories come from fat, sour cream has a bad reputation for being an unhealthy food. However, fat is an important part of the diet and studies suggest people who eat full fat dairy are thinner than those who reach for reduced fat products. That said, fat has more calories per gram than carbohydrates or protein, so if you are counting calories to lose weight, you might want to try substituting greek yogurt for some of the sour cream in recipes that call for a lot of it.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • If you don't have shallots, you can try substituting leek, onion, or green onion along with a clove of garlic. The flavor won't be the same, but it should do in a pinch.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
613 Calories
20g Protein
28g Total Fat
75g Carbs
55% Health Score
Limit These
Calories
613
31%

Fat
28g
44%

  Saturated Fat
17g
110%

Carbohydrates
75g
25%

  Sugar
3g
4%

Cholesterol
77mg
26%

Sodium
627mg
27%

Get Enough Of These
Protein
20g
41%

Vitamin K
830µg
791%

Vitamin A
16790IU
336%

Manganese
2mg
108%

Folate
389µg
97%

Vitamin C
69mg
85%

Vitamin B6
1mg
84%

Potassium
2557mg
73%

Magnesium
230mg
58%

Iron
8mg
45%

Phosphorus
449mg
45%

Calcium
437mg
44%

Fiber
8g
35%

Vitamin B2
0.57mg
34%

Copper
0.63mg
31%

Vitamin B1
0.45mg
30%

Vitamin E
4mg
27%

Vitamin B3
5mg
26%

Zinc
2mg
20%

Vitamin B5
1mg
14%

Selenium
7µg
11%

Vitamin B12
0.29µg
5%

Vitamin D
0.51µg
3%

covered percent of daily need

Related Recipes