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Twice-Baked Green Potatoes


Twice-Baked Green Potatoes

Broccoli, spinach, and green onions make these twice-baked potatoes a healthy and delicious meal to enjoy

Course Main Course
10 minutes
1 hour 30 minutes
1 hour 40 minutes

  • 8 large potatoes, scrubbed clean
  • 1 large head of broccoli, chopped
  • 4 cups spinach
  • 8 diced green onions
  • 1/4 cup grated parmesan cheese
  • 2 tbsp extra virgin olive oil
  • 1 1/2 tsp sea salt
  • freshly ground pepper to taste

  1. Bake foil-wrapped potatoes at 350°F for one hour, then let cool, enough to handle the potatoes.

  2. Steam chopped broccoli for 15 minutes, adding the spinach for the last 5 minutes of steaming. Cut each potato in half and scoop out the center, being careful to leave the skin intact with about ¼” of potato all the way around. Set the skins aside.

  3. Use a hand mixer to blend the potato centers, steamed broccoli, onions, spinach, parmesan, olive oil, salt and pepper until smooth. Add a bit of water if the mixture is too thick to blend.

  4. Scoop the mixture back into the potato skins. Sprinkle with additional parmesan, then bake at 350°F for 15-20 minutes. Serve immediately


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