Spinach-Stuffed Twice Baked Potatoes…and Toast

I’ve developed an addiction. A serious addiction.

An addiction to Pinterest.

In case you didn’t know, Pinterest is a website dedicated to “pinning” pictures of links to everything you love, whether it’s food (me!), photography, crafts, furniture, etc… it’s great. I’ve been pinning food for the past 4 days and have over 120 pins on my list now.

The site has given me inspiration. It’s motivated me to cook! And take pretty pictures. And create things like these spinach-sour cream-onion-cheddar cheese-stuffed twice baked potatoes…in a word? Scrumptious.

When you bite into one, all is right in the world. The flavors are fantastic (just don’t hold out on the sour cream and salt), and the texture is smooth and creamy.

And what to do when there are no more potato skins and an abundance of stuffing? Well, that’s the best part–that’s where the “toast” part of the blog title comes in. I personally wasn’t keen on throwing it in the fridge to expire to its death, so I had an idea. I decided to use toast as a vessel for the filling.

Best. Idea. Ever.

In my family’s opinions, the toast vessels were even better than the potato skin ones. The best part is that they’re bite-sized and would make a great appetizer for any get-together.

Make these–they don’t disappoint.

Spinach-Stuffed Twice Baked Potatoes (and Toast)
adapted from…nowhere. It’s my recipe :)


  • 6 potatoes (not too large), peeled and chopped
  • 1/2 cup milk (I used low-fat)
  • 1 (10 ounce) package chopped spinach
  • 2 tablespoons butter
  • 1 cup sour cream (I used light sour cream)
  • 6 green onions, chopped (and some reserved for garnish)
  • 2 teaspoons
  • 1 teaspoon pepper
  • 1/4 teaspoon dried dill weed
  • 1 cup (about 5-6 slices) shredded Cheddar cheese (and some reserved for garnish)
  • Optional: Sliced mushrooms
  • Optional: Mozzarella for garnish
  • Toast (number of slices depending on how much filling you have left over)


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Brush dirt off potatoes and bake potatoes in preheated oven for 1 hour.
  3. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins.
  4. To the potato flesh add sour cream, milk, butter, salt, pepper, 3/4 cup cheese and 3/4 the green onions, dill weed. Mix with a hand mixer until well blended and creamy. Add spinach and mix again.
  5. Spoon the mixture into the potato skins (if there is extra mixture, place crustless pieces of toasts in greased muffin pans and spoon mixtures in there). Top each with remaining cheese and green onions.
  6. Bake for another 15 minutes.
  7. In our opinions, they taste best when cooled to room temperature for a while, but they taste great either ways. Bon appetit!
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35 Responses to Spinach-Stuffed Twice Baked Potatoes…and Toast

  1. I love pinterest too, for the same reason. It has inspired me to make so many wonderful foods. Now you’re inspiring me to use some of the spinach I have in my fridge for these delicious potatoes. They look amazing!

  2. Potatoes are quite possibly my favorite carb (that comes out of the ground… is that cheating?). These look soooooo wonderful and relatively healthy and well-balanced. I love the idea of using the bread to make toasts with the remaining filling. I also adore your little scallion heart you made :) So sweet! Love is the most important ingredient in cooking!

  3. Rabiya says:

    Looks amazing :)

  4. Tanvi says:

    So healthy and such a lovely color.I would love to try these as a quick snack.

  5. Amy says:

    looks really tasty! i love how you put the scallions in a heart :)

  6. Holly says:

    Mmmm these sound absolutely delicious!!

  7. Clare says:

    I’ve recently discovered pinterest too and you’re right it’s addictive! These potatoes look stunning, your photos are fantastic.

  8. Amy says:

    these look so delicious! i never want to do the twice-baked potato deal b/c it seems like so much work…but so beautiful! love your pictures and LOVE the heart made out of all the fixins’! SO CUTE! thanks for stopping by my blog!!

  9. Joanne says:

    This is why I’ve been avoiding pinterest as much as possible…at least till after I take the medical boards…that is another addiction I don’t need right now. I do need these potatoes though. AMAZING.

  10. NicoleD says:

    I love the toast cups! And the heart-shaped chopped scallions :)

  11. Oh my gosh Nourhan. Your FAQ page made me laugh out loud. Any chance you live in Orlando? If not, it’s too bad. I think we’d make good friends. Love your attitude and honesty, girl!

    p.s thanks for your sweet comment.

    • I think we’d make good friends too! I actually live in south Florida at the moment (I can’t believe we’re in the same state), but if we ever head to Orlando for a trip to Disney, I’ll let you know! :)

  12. These look absolutely yummy! I’m so glad you shared the recipe!

  13. spicegirlfla says:

    A healthy stuffed potato! And so very pretty! I like the toast idea as well. I’m not familiar with pinterest… I will have to check this out.

  14. Dani says:

    Wow! The potatoes look delicious. I love that you thought to make those cute little toast boats for the leftover filling!

  15. Simply Life says:

    oh these look AMAZING! what a great idea!

  16. kankana says:

    GORGEOUS !! looks so so creamy and on that potato .. YUMMMMY

  17. Oooooh…I gotta make these! My honey and I adore spinach, and these look scrumptious! Thanks so much for the great idea! :)

  18. jessica says:

    I need to get into the swing of things and try pininterest out more. I have only done it once or twice but you are making me want to try it again and again. These potatoes sound and look heavenly. now they just might become my addiction

    thanks for visiting the other day- so glad you did so I could find your site!

  19. You are truly a gifted cook at such a young age. I am so impressed by you. These look fabulous. I love potatoes, spinach and cheese. Your toast vessel was an ingenius and I’m sure your family is right that they are even better than the original potato skin. Have a great day!

  20. nammi says:

    yumm, these look great, the photoes makes it even more drool worthy :) love potatoes in any form, have a nice day

  21. lena says:

    i must say that your creation is stunning.! These looks fabulous and i think i’d love the toasts!!

  22. Yum, they look so good, I adore spinach!

  23. Jeanne says:

    Potatoes are my favorite! Even better with spinach and cheese and all the other good stuff :) This post definitely makes it to my bookmark list!

  24. Wow, these look amazing! I’ve pinned AND stumbled them :)

  25. Faith says:

    These potatoes look so good! I also love how you stuffed the filling into toast cups…delicious!

  26. oneordinaryday says:

    Oh, Nourhan! I’ve been away from my computer for too long and look what I’ve been missing. This sounds and looks absolutely delicious.

  27. Those potatoes sound so good! What a great recipe!
    *kisses* HH

  28. I love spinach and baked potatoes but never would have thought to combine the two. Looks super yummy!

  29. rsmacaalay says:

    I am so drooling now with your photos! and thanks for the link in Pinterest that looks so amazing, every photo there is an eye candy.

  30. Adding spinach definitely makes it ok to eat salty, cheesy, potatoes. I love it. I must try this to continue my potato addiction and yet find a way to not die from veggie deprivation.

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