Spinach-and-Cheese-Stuffed Baked Potatoes

These stuffed baked potatoes are brightened by the addition of a lemon sauce.

Serves: 8Hands-on: 15 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 8


  • 4 Idaho or Yukon Gold potatoes
  • 1 package (10 oz.) frozen chopped spinach, thawed and moisture squeezed out
  • 1 cup sour cream
  • ¼ tsp. ground nutmeg
  • 1 cup grated white American cheese
  • ¼ tsp. salt
  • ⅛ tsp. ground black pepper
  • 4 egg yolks
  • ¾ cup butter, melted
  • 1 tsp. lemon juice


  • Preheat the oven to 350°F.
  • Bake the potatoes for 40 minutes. Then cool the potatoes and split them in half lengthwise.
  • Spoon out the insides of the potatoes and place in a bowl; add the spinach. Stir in the sour cream and nutmeg. Add the American cheese. Season with salt and pepper.
  • Restuff the potato skins. Bake for another 20 minutes.
  • In a blender, whirl egg yolks and slowly add butter until combined. Add lemon juice and stir. Sauce should be thick, but still pourable.
  • Serve potatoes drizzled with sauce.