Spinach, Bacon & Buttermilk Twice Baked Potatoes: A Delicious Twist on a Classic Comfort Food

Welcome to a recipe that promises to elevate your potato game! While traditional twice baked potatoes are undeniably delicious, this unique version featuring the delightful trio of spinach, crispy bacon, and tangy buttermilk takes comfort food to an entirely new level. Whether served as a hearty side dish or a satisfying main course, these Spinach, Bacon, and Buttermilk Twice Baked Potatoes offer a creamy, flavorful, and incredibly satisfying experience that’s a little different from the usual, yet still packed with all the deliciousness you crave.

Imagine perfectly baked potato skins, generously filled with a velvety smooth mixture of mashed potato, savory bacon bits, tender spinach, and the distinct tang of buttermilk, all crowned with melted, gooey cheddar cheese. This isn’t just a side dish; it’s a culinary statement. The buttermilk adds a subtle tang and an incredible creaminess that truly sets this recipe apart, while the spinach brings a touch of freshness and vibrant color, balancing the richness of the bacon and cheese.

Why You’ll Love These Spinach, Bacon, and Buttermilk Twice Baked Potatoes

There are countless reasons why this Spinach, Bacon, and Buttermilk Twice Baked Potatoes recipe will quickly become a household favorite. First and foremost, the flavor profile is exceptional. The smokiness of the bacon, the earthy notes of the spinach, the rich creaminess from the buttermilk and potato, and the sharp bite of cheddar cheese all harmonize beautifully. It’s a symphony of tastes and textures in every bite.

Beyond taste, the versatility of these loaded potatoes is a huge draw. They make an ideal accompaniment to grilled steaks, roasted chicken, or any robust main course. But don’t underestimate their power as a standalone meal, especially for a cozy weeknight dinner. They are hearty enough to satisfy, yet not overly heavy. Plus, the preparation, while involving two baking stages, is surprisingly straightforward and incredibly rewarding.

This recipe is also a fantastic way to incorporate more vegetables, thanks to the generous amount of spinach, making it a slightly healthier twist on traditional loaded potatoes without sacrificing any flavor. The buttermilk is a secret ingredient, providing a lightness and depth of flavor that sour cream or heavy cream just can’t quite match, making the filling exceptionally smooth and tangy.

The Magic of Twice Baked Potatoes

Twice baked potatoes have a rich history as a comforting and economical dish. The concept is simple yet brilliant: bake a potato until tender, scoop out its fluffy interior, mix it with delicious ingredients, stuff it back into the skin, and bake it again until golden and heated through. This method transforms a simple baked potato into a luxurious, flavorful experience.

The beauty of the “twice baked” method lies in its ability to create an incredibly creamy and homogenous filling, allowing all the flavors to meld together perfectly. It also ensures a beautiful presentation, with individual potato boats ready to serve. This particular recipe takes that classic concept and infuses it with bold flavors, making it a standout dish for any occasion.

Key Ingredients & Why They Matter

Each ingredient in this Spinach, Bacon, and Buttermilk Twice Baked Potatoes recipe plays a crucial role in creating its irresistible flavor and texture. Understanding their importance can help you perfect the dish.

The Perfect Potato Base: Russet Baking Potatoes

Choosing the right potato is fundamental. Russet potatoes, also known as Idaho potatoes, are the go-to for baked and twice baked dishes. Their high starch content makes them incredibly fluffy and dry when baked, ideal for mashing into a smooth, creamy filling. Their thick skins also hold up well to scooping and rebaking, forming perfect edible bowls for your delicious filling. Always scrub them clean before baking to remove any dirt.

Crispy Bacon Perfection

Bacon adds a layer of smoky, salty, and utterly irresistible crunch. Not only do the crispy crumbled bits get mixed into the filling and sprinkled on top, but the rendered bacon grease is also used to sauté the spinach, infusing it with even more savory flavor. This two-fold use of bacon ensures maximum taste. Aim for a good quality, thick-cut bacon for the best results.

The Buttermilk Difference

This is where our recipe truly stands out! Buttermilk, with its slightly acidic and tangy profile, brings an incredible creaminess and depth of flavor to the potato filling. It reacts with the starches in the potato, resulting in a lighter, fluffier texture compared to using regular milk or cream, and adds a bright tang that cuts through the richness of the bacon and cheese. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5-10 minutes until it curdles slightly, then using ⅔ cup of that mixture.

Fresh Spinach Goodness

Baby spinach leaves are wilted in a touch of reserved bacon grease, adding a subtle earthiness, a pop of color, and a healthy boost to the filling. When chopped and mixed in, the spinach becomes tender and almost melts into the potato mixture, providing a delightful contrast to the crispy bacon. Fresh spinach is preferred for its vibrant flavor and texture.

Cheesy Finish: Vermont White Cheddar

A good quality shredded Vermont white cheddar cheese provides a sharp, creamy, and wonderfully melty topping. Its robust flavor complements the other ingredients without overpowering them. Feel free to experiment with other sharp cheddars or even a blend of cheeses if you prefer, but Vermont white cheddar offers a particularly sophisticated touch.

Crafting Your Delicious Twice Baked Potatoes

Let’s walk through the steps to create these incredible Spinach, Bacon, and Buttermilk Twice Baked Potatoes. Precision and care at each stage will ensure a perfect result.

First Bake: Achieving Tender Perfection

The initial baking of the potatoes is crucial. Preheat your oven to a robust 400°F (200°C). This high heat helps to crisp the potato skin and ensure the interior becomes incredibly fluffy. Each potato should be lightly drizzled with olive oil and seasoned with a generous pinch of kosher salt before being wrapped in aluminum foil. The foil helps to steam the potato, ensuring it cooks evenly and becomes wonderfully tender without drying out. Bake them for approximately an hour, or until they yield slightly when gently squeezed. Let them cool enough to handle – patience here will prevent burnt fingers!

Preparing the Flavorful Filling

While your potatoes are baking or cooling, you can prepare the other components. Cook your bacon in a large, nonstick skillet until it’s perfectly crispy. Remove the bacon to drain on paper towels, then crumble it once cooled. Crucially, don’t discard all the bacon grease! Leave a tablespoon or two in the skillet. This flavorful fat will be used to quickly sauté your baby spinach leaves until they are nicely wilted. This step infuses the spinach with a wonderful savory depth. Once wilted, remove the spinach, chop it, and set it aside.

Once the potatoes are cool enough to handle, carefully slice each potato in half lengthwise. Using a spoon or, even better, a melon baller for precision, scoop out the fluffy potato flesh into a medium-sized mixing bowl. Be sure to leave about a ¼-inch thick shell of potato flesh attached to the skin – this provides structure and prevents the potato skin from collapsing, creating perfect boats for your filling.

Assembling and the Second Bake

Now, it’s time to bring it all together. To the scooped potato flesh, add the buttermilk and the chopped, wilted spinach. Mash everything together until it’s smooth and creamy. Season generously with salt to taste – you’ll likely need at least half a teaspoon, but always adjust to your preference. Remember that the bacon will add saltiness, so taste and adjust.

Carefully spoon the prepared potato filling back into the potato skins, mounding it slightly. Top each filled potato half with a generous sprinkle of shredded Vermont white cheddar cheese and a scattering of the crumbled bacon. Return these loaded potato halves to the 400°F (200°C) oven for another 10-15 minutes, or until they are heated through and the cheese is beautifully melted and bubbly. The aroma filling your kitchen will be absolutely divine!

Spinach, Bacon, and Buttermilk Twice Baked Potatoes

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Authur: Erica

Servings: 4

Ingredients

2 large russet baking potatoes scrubbed and washed clean
kosher salt
extra virgin olive oil
4 slices bacon
⅔ c light buttermilk
2 c baby spinach leaves
1 c shredded Vermont white cheddar cheese

Instructions

Heat oven to 400F (200°C).
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 until crispy. Remove the cooked bacon from the skillet to drain on paper towels. Pour off most of the bacon grease from the skillet, leaving 1-2 teaspoons for sautéing. Saute the baby spinach leaves in the reserved bacon grease until they are nice and wilty. Remove to a cutting board and chop finely. Separately, crumble the cooked bacon into small pieces.
When the potatoes are cool enough to handle safely, remove the foil. Carefully slice each potato in half lengthwise. Scoop out the fluffy flesh from the potatoes into a medium bowl (a melon baller can make this step much easier and cleaner), making sure to leave a 1/4-inch thick shell of potato flesh attached to the skin to maintain its shape and structure.
To the potato flesh in the bowl, add the light buttermilk and the chopped wilted spinach. Mash these ingredients together until the mixture is smooth and creamy. Season with salt to taste (at least 1/2 teaspoon, but adjust according to your preference and the saltiness of the bacon). Spoon the prepared potato filling generously into the empty potato shells, mounding it slightly. Finally, top each filled potato half with the shredded Vermont white cheddar cheese and the crumbled bacon. Bake at 400F (200°C) for an additional 10-15 minutes, or until the potatoes are heated through and the cheese is beautifully melted and bubbly. This recipe yields 4 delicious servings.

Serving Suggestions & Pairings

These Spinach, Bacon, and Buttermilk Twice Baked Potatoes are incredibly versatile. As a side dish, they pair wonderfully with a variety of main courses. Imagine them alongside a perfectly grilled steak, juicy roasted chicken, tender pork chops, or even a robust salmon fillet. Their creamy texture and rich flavors make them a fantastic complement to almost any protein.

If you’re serving them as a main course, consider adding a fresh green salad with a light vinaigrette to balance the richness. A simple side of steamed green beans or asparagus also works beautifully. For a touch of elegance, garnish with a sprinkle of fresh chives or finely chopped parsley before serving.

Customization & Variations

One of the best things about twice baked potatoes is how easily they can be customized to suit your taste or what you have on hand. Here are a few ideas to get you started:

Cheese Varieties: While Vermont white cheddar is fantastic, feel free to experiment with other cheeses like Gruyère, smoked gouda, Monterey Jack, or even a mix of Parmesan and mozzarella for a different flavor profile.
Add Herbs: Fresh herbs like chives, dill, or parsley can be chopped and mixed into the potato filling for an extra layer of freshness and aroma.
Spice it Up: A pinch of cayenne pepper or a dash of hot sauce in the filling can add a subtle kick. For more heat, finely chop a jalapeño and mix it in.
Onion & Garlic: Sautéed finely diced onions or minced garlic can be added to the spinach for an even deeper savory base.
Vegetarian Option: For a vegetarian version, omit the bacon and sauté the spinach in olive oil. You can add smoked paprika or a dash of liquid smoke for a hint of smoky flavor, and consider adding sautéed mushrooms or caramelized onions for extra richness.
Different Greens: While spinach is excellent, kale or Swiss chard could also be used, though they might require a bit more cooking time to soften.

Storage and Reheating Tips

Twice baked potatoes are fantastic for meal prepping! They store well and can be reheated easily, making them a convenient option for busy days.

To Store: Allow the cooked Spinach, Bacon, and Buttermilk Twice Baked Potatoes to cool completely. Wrap each potato individually in plastic wrap, then store them in an airtight container in the refrigerator for up to 3-4 days.
To Freeze: For longer storage, wrap the cooled potatoes tightly in plastic wrap, then again in aluminum foil. Place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
To Reheat (Oven): Preheat your oven to 350°F (175°C). Place the potatoes directly on a baking sheet and bake for 20-30 minutes for refrigerated potatoes, or 35-45 minutes for thawed frozen potatoes, until heated through and the cheese is bubbly again. For extra crispiness, you can finish under the broiler for a minute or two, watching carefully to prevent burning.
To Reheat (Microwave): While quicker, the microwave won’t give you the same crispy skin or bubbly cheese. Heat individual potatoes on a microwave-safe plate for 2-4 minutes, or until hot.

Frequently Asked Questions (FAQ)

Here are some common questions about making twice baked potatoes:

Can I prepare these twice baked potatoes ahead of time?

Absolutely! You can prepare the potatoes up to the point of the second bake, stuff them, top them with cheese and bacon, and then cover and refrigerate for up to 24 hours. When ready to serve, just pop them in the oven at 400°F (200°C) for 15-20 minutes, or until heated through and golden.

What’s the best way to get crispy potato skins?

For extra crispy skins, after the first bake, you can carefully unwrap the potatoes from the foil and brush them with a little extra olive oil before scooping out the flesh. Then, during the second bake, ensure they are placed directly on the oven rack or a baking sheet without foil underneath so that the air can circulate around the skins. A quick broil at the very end can also help, but watch carefully!

Can I use full-fat buttermilk?

Yes, you can use full-fat buttermilk. It will make the filling even richer and creamier, but light buttermilk works perfectly fine and keeps the dish a bit lighter.

My potato filling is too dry, what should I do?

If your potato filling seems too dry after mashing, you can add a little extra buttermilk (or regular milk/cream) a tablespoon at a time until it reaches your desired creamy consistency.

What if I don’t have baby spinach?

You can use regular fresh spinach, just make sure to chop it well after wilting. Frozen spinach can also work in a pinch; just thaw it completely and squeeze out all excess water before sautéing it with the bacon grease.

Conclusion

These Spinach, Bacon, and Buttermilk Twice Baked Potatoes are truly a revelation. They take a beloved classic and elevate it with a sophisticated blend of flavors and textures, proving that a simple side dish can indeed be the star of the meal. The tangy buttermilk, savory bacon, and fresh spinach create a harmonious blend that is both comforting and exciting.

Whether you’re planning a special dinner or simply looking for a hearty and flavorful dish to enjoy any night of the week, this recipe is sure to impress. Don’t be shy about experimenting with the variations to make it truly your own. So, gather your ingredients, preheat your oven, and get ready to experience the ultimate creamy, dreamy, and utterly delicious loaded potato. Enjoy!