Twice-Baked Potato with Spinach and Sausage

Family time finally takes centre stage over the holidays and what could be more fun than working as a team to make these gourmet twice-baked potatoes? You can let the kids customize their own fillings (i.e. omit the spinach, add more ham). Either way, the entire clan is sure to enjoy making—and eating—these spectacular spuds together.

Family time finally takes centre stage over the holidays and what could be more fun than working as a team to make these gourmet twice-baked potatoes?

You’ll Need

  • 4 large baking potatoes
  • 1 head of garlic
  • 4 chorizo or sweet Italian sausage, casings removed
  • 1 package frozen spinach, thawed and drained
  • ¼ cup milk
  • 2 Tbsp butter
  • 1 cup grated cheddar cheese
  • 3 Tbsp chopped chives
  • Salt and pepper

Prep and Cook

  • Pre-heat the oven to 400°F. Pierce the potatoes with a fork, slice the top off the head of garlic and bake both on oven rack until tender, about 1 hour for the potatoes and 25-30 minutes for the garlic. Cool for 15 minutes.
  • While the potatoes are baking, set a skillet over medium high heat and cook the sausage meat. When it begins to brown add the drained spinach and sauté until the meat is cooked through. Set aside.
  • Slice the potatoes in half lengthwise, scoop the potato flesh into a medium sized bowl, leaving a thin ½” shell around the potato skin. Set aside ½ cup potato flesh. Reserve this for another use. Add the milk, butter, roasted garlic and ¾ cup of cheese. Season with salt and pepper and add the chives. Mix well. Stir in the sausage and spinach mixture.
  • Scoop the filling back into the potatoes and place them on a baking sheet. Sprinkle with the remaining ¼ cup cheese and baked until heated through, about 20 minutes.

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