Spinach Parmesan Ranch Twice Baked Potatoes

4.50 from 6 votes

Spinach Parmesan Ranch Twice Baked Potatoes with Parmesan Crumb Topping are pillows of potato perfection!

Prep Time30

Cook Time2

Total Time2 30

Course: Side Dishes - Potatoes

Cuisine: Italian

Diet: Vegetarian

Servings:

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.

TIP:

For 8 small servings, cut the potatoes in half lengthwise. Double the crumb topping ingredients. Heating through will not take as long.

MAKE AHEAD:

Can be assembled 1-2 days ahead of time.
If preparing ahead of time and refrigerating, wait until potatoes have heated for approximately 30 minutes before adding the crumb topping. Otherwise, the potatoes will take much longer to heat through (45 minutes to 1 hour), and the topping will get too brown.