Spinach Parmesan Ranch Twice Baked Potatoes with Parmesan Crumb Topping are pillows of potato perfection!
I've got potato perfection for you today! Because I do a crazy amount of twice-baked potatoes for my personal chef clients, I think I can say safely say that.
Spinach Parmesan Ranch Twice-Baked Potatoes with Parmesan Crumb Topping look like a lot of trouble, but they're actually very easy once you get the hang of doing twice-baked potatoes and the time involved is mostly "hands-off" time in the oven.
My Cheddar and Bacon Twice-Baked Potatoes are the most popular with my clients. However, this Italian version, Spinach Parmesan Ranch Twice-Baked Potatoes is running a close second. One client offered to help me market them to sell in grocery stores! Flattering, however, she didn't offer to help me actually make them.
I kicked that version up for you here with spinach and a crunchy, buttery Parmesan crumb topping. A carb-lover's dream!
How to make Spinach Parmesan Ranch Twice-Baked Potatoes with Parmesan Crumb Topping:
- Select Russet (also called Burbank) potatoes that are all about the same size so they cook at the same rate. Give them a good scrub then poke some holes all the way around. This is very important as heat and steam will build up inside and you could have a potato explosion on your hands.
- Set the potatoes directly on the oven rack. There is no need to oil them, salt them or wrap in aluminum foil. Oil and aluminum foil will cause the potato flesh to steam inside the jackets and I've found salt doesn't do much of anything. After the second baking, the skin will be extremely crispy.
- Hollow them out with a large soup spoon. If you accidentally take out too much flesh, simply patch it back up with potato. You can mash the flesh, but a potato ricer is the ticket to perfectly smooth, puffy potatoes.
- You want to force the flesh directly into the melted butter so the fat coats the potato molecules. This will prevent the potatoes from becoming gummy if you accidentally over mix.
- Give the spinach a quick sauté with fresh garlic, drain off any excess liquid and you're ready to stuff the potatoes.
- Add the crispy topping for more texture...
- Then bake again!
Yes!!!! Spinach Parmesan Ranch Twice Baked Potatoes with Parmesan Crumb Topping are pillows of potato perfection just like my Cheddar and Bacon Twice-Baked Potatoes.
These Spinach Parmesan Ranch Twice Baked Potatoes can be frozen prior to baking the second time. If making them ahead of time to serve later, add the crumb topping halfway into baking the second time. Because they're cold, they'll take longer to heat through and the topping gets too dark.
Four large potatoes make for a hearty side dish. If you wish to go lighter and feed more people, simply cut the baked potatoes in half lengthwise to make eight servings.
Enjoy!
For more of my popular potato recipes, be sure to check out:
- Perfect Roasted Potato Wedges
- Cheddar and Bacon Twice-Baked Potatoes
- Au Gratin Potatoes For Two
- Garlic Herb Muffin Pan Potato Galettes
- Oven Fries with Spicy Pesto Aioli
Spinach Parmesan Ranch Twice Baked Potatoes
Ingredients
Potatoes
- Olive oil - for baking dish
- 4 large Russet potatoes - scrubbed
- 5 tablespoons unsalted butter - divided
- 1 bag (10-ounce) baby spinach
- 4 cloves garlic - minced
- Salt and freshly ground black pepper - to taste
- ½ cup freshly grated Parmesan cheese - (heaping)
- ⅓ cup ranch dressing
- ⅓ cup half-and-half
Parmesan Crumb Topping
- 2 tablespoons butter - softened
- 1 clove garlic - minced
- 2 tablespoons freshly grated Parmesan cheese
- 2 tablespoons panko - Japanese breadcrumbs
- Salt and freshly ground black pepper - to taste
Instructions
Potatoes
- Preheat oven to 375 degrees. Oil a baking dish large enough to accommodate the filled potatoes. Set aside.
- Poke holes in each potato in several places. Place potatoes directly on oven racks. Bake for 1 to 1 ½ hours or until potatoes are easily pierced with a knife.
- Melt 4 tablespoons butter in a large bowl. Cut the top off each potato and hollow each one out into a potato ricer, pushing the potato flesh into the melted butter.
- Heat the remaining butter in a skillet or saute pan over medium-high heat. Add the spinach and cook in batches until wilted. Add the garlic and cook briefly or until fragrant. Season with salt and black pepper to taste. Tilt the pan to allow any excess moisture to drain off or alternately, drain in a sieve.
- Stir in the Parmesan cheese, ranch dressing, half-and-half and the drained spinach. Season with salt and black pepper to taste.
- Fill potatoes with potato mixture. Place in the prepared baking dish. Top with even amounts of the parmesan crumb mixture and heat through until very hot and crumbs are toasted, approximately 30 minutes. Serve immediately.
Parmesan Crumb Topping
- Combine all ingredients in a small bowl.
Notes
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Anonymous says
caroline says
Can I use a hand blender to mix this if I don’t have a ricer?
Carol says
Hi, Caroline, Thanks so much for your question. I would use a regular potato masher rather than a hand blender or mixer as they have a tendency to make potatoes gummy. Thanks again so much and hope you enjoy!
Albert Bevia says
I love twice baked potatoes, but I have only eaten the classic ones. This here is like the next-level in twice baked potatoes! These look insanely good! Parmesan cheese and ranch dressing....a marriage made in heaven 🙂
Carol says
Thank you, Albert! Hope you enjoy!
Saima says
Thanks, Carol. I'll look for panko then in the supermarket.
Saima says
Wow! These look so good, I'm drooling! It has all the flavours that I absolutely love - parmesan, spinach, garlic. Your pictures are amazing and do full justice to the recipe. One question: are panko a type of breadcrumbs and can they be substituted with plain ones?
Carol says
Hi, Saima, Thanks so much for your great question. Yes, panko is Japanese breadcrumbs that have a wonderful coarse texture. I wouldn't use plain dry breadcrumbs as they're quite fine and you won't get the texture. You could use coarsely ground plain crackers, too. Thanks again and hope you enjoy.