Bacon & Spinach Twice Baked Potatoes

   Well, I thought spring was here...but it's not (apparently!) Ok, well, the sun has been out most days lately, but the temperature is still in the below zero mark! I'm talking -10 with a nasty wind! You step out thinking, "oh, what a sun-shiny terrific day!", and then the snappy wind sweeps up and bites you in the face! Waaaaa! Yes, that was crying. Like a baby. I've started just rubbing coconut oil (organic, virgin) on my face because it was getting so dry and scratchy from the wind! Waaaa! More crying. Well, this morning we woke up to snow! Whomp whomp (waaaa waaaa).

     Ok, crying over,  back to the coconut oil, I actually like it on my face! It smells loverly, and has made my skin reeeeeal soft! 

    Alright. Food time. In April of last year I wrote something called "The Great Potato Debate" and talked about potatoes, and how they are the evil enemy to weight loss and a long and happy life!!! (a slightly overdramatic voice needs to be used when reading that. Possibly even putting a hand to the forehead like a damsel in distress?).

     Well, there are many pros and cons regarding potatoes, but sometimes, they are choice # 1 in my house. Why? Because they are really freakin' affordable, that's why! They are filling, they really do have many nutritious benefits, and they are a humble, blank slate to so many meal ideas!  And THEN they are inexpensive on top of all that? Well, hot-dog, sign me up! All you need to do is load ‘em up with toppings (see the above link for a delicious recipe that I included at the end of the post!) after they come out of the oven, add a side of veggies, and your meal is complete!
 
     When we do baked potatoes as a meal, I’ll switch up what we top them with. If the budget is particularly tight, we’ll just add butter, salt, and a sprinkle of cheese. Other times we’ve made curry, chilli, pulled pork, to top them with (separately, of course!) and then there's the ever “classic” baked potato toppings of sour cream, bacon bits, green onion and cheese.
 
      Now, to take a humble baked potato to a new level, someone  (who loved mashed potatoes!) at some point thought, “I wish the inside of my baked potato was filled with mashed potatoes! (this account is almost certainly 100% historically accurate!).
 
      Enter the twice baked potato!
 
     Granted, these take a little more work, but you can do the first baking, as well as mash and fill the potatoes ahead of time and then put the lovely stuffed gems into the oven when you need them! You can even fully prepare these up until the final baking, and store them in the freezer! After we had our third child, a woman from church brought us the most amazing meal, all made ahead and frozen! One of the super tasty items was twice baked potatoes, and they were so delicious! This past weekend I devoured some mini twice baked potatoes that a friend had made for a St. Paddy's day party. She made them all earlier in the week, then froze them until party time! 
 
     The twice baked potatoes today are a bacon & spinach version, and they are
​deeeee-lightful! The process of baking, scooping, mixing, re-filling and baking again isn't that bad when you consider how yummy these are!

Bacon & Spinach Twice Baked Potatoes
*With paleo and non-paleo options. This recipe can easily be doubled

Ingredients:

• 4-8 Russet potatoes, depending on the number you're feeding, and the size of the potatoes 
• 2 Cups fresh spinach, chopped
• 1-1/2 Cups cooked and crumbled bacon
• 2 cloves garlic, minced (or 1 Tsp dried garlic powder)
• 1 Tsp salt
• Optional - 1 Tsp turmeric or paprika
• 2 Tbsp nutritional yeast (optional, but yummy and nutritious!)
• 2 Tbsp coconut oil, ghee, or butter (dietary preference), room temperature
• 3/4 Cup coconut cream (the thick stuff on the top of a refrigerated can of coconut milk) You can also use sour cream if not paleo
• 2 cup shredded cheddar cheese, divided (omit for paleo)

 Method: 

1. Preheat oven to 400 degrees. Using a fork or knife, prink the potatoes all over (this releases steam at the potato bakes), then rub all over with oil and sprinkle with some salt. Once oven is hot, place prepared potatoes directly onto an oven rack and bake for 45-60 minutes (or up to 75 minutes, depending on how large the potatoes are)
2. Once cooked, remove the potatoes from the oven and allow to cool for a few minutes. While they are cooling, prepare a baking sheet, casserole dish, or roasting pan with parchment paper or tin foil (skip this step if you plan on freezing)
3. Once cooled enough to handle, cut an opening into the top of your potato. I like to cut out a circle, some people cut the potato fully in half (giving you 2 halves, and others simple put a single slice through the top and squeeze open. Cook's choice!)
4. Scoop the innards from your potato, and place into a bowl. Add into the bowl your cooked bacon, chopped spinach, and all other ingredients (if using cheese, reserve some for the tops of the potatoes) If freezing click HERE for a great post from Kitchn
5. Place potato shells onto prepared pan
6. Mix the filling ingredients together until well combined and creamy (well, creamy with lumps of bacon and spinach!)
7. Carefully fill the potatoes shells back up, diving the filling equally. They will be very full! If it won't all fit.....just grab a spoon and eat the mashed potatoes! Or put them into an airtight container, stick 'em in the fridge, and add them to a scrambled egg later! 
8. If using cheese, sprinkle what you didn't put into the filling onto the potatoes
9. Place baking sheet into oven and bake for 20-30 minutes, until the cheese is melted, or tops have become brown and center of potatoes is hot

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    Though the paleo, cheese-free version of these may not seem as yummy, trust me, they are. The tops won't have that crispy cheese appeal, but the tops so get a nice golden brown, and the potato crisps up, and they are good. 

    The End.

    Have a lovely weekend world wide webbers! : )  

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