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.
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
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- 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
- 1/2 cup (heaping) freshly grated Parmesan cheese
- 1/3 cup bottled ranch dressing
- 1/3 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
- 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 1/2 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.
For 8 small servings, cut the potatoes in half lengthwise. Double the crumb topping ingredients. Heating through will not take as long.
If preparing ahead of time and refrigerating, wait until potatoes have heated for approximately 30 minutes before adding the crumb topping. The potatoes will take much longer to heat through (45 minutes to 1 hour) and the topping will get too brown.
Amount Per Serving: Calories: 766Total Fat: 40gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 80mgSodium: 814mgCarbohydrates: 87gFiber: 9gSugar: 6gProtein: 17g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.