Twice baked potatoes are the ultimate comfort food. Think creamy, cheesy mashed potatoes mixed together with salty prosciutto, green onions and spinach all stuffed inside a crispy potato skin exterior; they won’t disappoint even the most persnickety guest at your table!
This post is sponsored by Cabot Creamery
Easter is just around the corner, and these twice baked potatoes should absolutely be a part of your menu! They require very little prep work, no fancy equipment, a few quality ingredients and mouths to feed.
As I always say, the ingredients make the dish. Large Russet potatoes work best for this recipe, due to their size and that they’re best suited for baking and mashing. They’re hearty and loaded with flavor thanks to the smooth, buttery flavor of Cabot’s Medium Yellow Cheddar Cheese, with just the right amount of cheddar bite. It rounds out the salty prosciutto, green onions and spinach perfectly.
You can pre-bake these in the oven for a crisp exterior skin, or if you’re in more of a time crunch you can microwave them for the first round of cooking. The recipe yields 4 overstuffed potatoes – but note that it calls for 5 all together.
May you enjoy them with the people you love most!
● 5 large russet potatoes
● 1 stick (1⁄2 cup) butter
● 1 packed cup raw baby spinach leaves
● 1 bunch green onions, diced – including the greens, reserving some for garnish
● 8 oz. shredded Cabot’s Medium Yellow Cheddar Cheese, divided
● 3.5 oz prosciutto, finely diced
● 1 tsp each salt and pepper
● *optional 1-2 minced cloves of garlic*
- Preheat the oven to 375.
2. Clean the exterior of the potatoes well, then pierce them with a fork multiple times to allow venting.
3. Place the potatoes directly on the middle rack of your oven and bake until soft, approximately 70-90 minutes, depending on size. (Optional shortcut: microwave for 30 minutes on your potato setting of the microwave).
4. Meanwhile, grate an 8 oz. block of Cabot’s Medium Yellow Cheddar Cheese and set aside. Dice the prosciutto and green onions. Set aside.
5. Slice potatoes into halves, but not so they open all the way like a book. Use an oven mitt or gloves to hold potato halves and scoop the potato flesh into a large mixing bowl (while leaving about 1/4-inch potato intact with the peel – they should look like a hollowed out canoe). Transfer empty potato peels to a sheet pan.
6. Add the butter, 6 oz of cheddar cheese, 3/4 of the green onions, spinach, prosciutto and salt/pepper to the bowl with the potato flesh and mix together well.
7. Spoon the potato mixture evenly into 4 of the 5 empty potato skin boats. The potatoes will be overflowing. Top with the remaining cheese and green onions, then put back into the oven to bake an additional 15 minutes.
8. Serve immediately.
Be sure to tag me if you make this dish on instagram @girlmeetskitchen and use #girlmeetskitchen