Spam Stuffed Potatoes Florentine
Submitted by Jenie
Baked russet potatoes stuffed with sautéed Spam, spinach, Parmesan, and thyme, then topped with melted cheddar and Monterey Jack. Comfort food meets Florentine flair.
YIELD
6 servingsPREP
10 minCOOK
50 minREADY
1 hrsTwice-baked potatoes just got a serious upgrade.
These stuffed spuds take the classic Florentine treatment: sautéed Spam cubes, chopped spinach, onions, and a hit of thyme get folded into creamy mashed potato filling, piled back into their shells, and crowned with a blanket of melted cheddar and Monterey Jack.
The result? A hearty one-dish meal that’s crispy on the outside, creamy on the inside, and packed with enough protein to keep the whole family satisfied.
Kitchen Tips
- Bake your potatoes ahead of time and refrigerate them. Cold potatoes are much easier to scoop without tearing the skin.
- Squeeze as much moisture out of the frozen spinach as possible before adding it. Soggy spinach means soggy potatoes.
- For extra crunch, sprinkle breadcrumbs on top along with the cheese before the final bake.
Ingredients
Directions
Heat oven to 350℉ (180℃).
Spray a shallow rectangular 2-quart baking dish with vegetable cooking spray.
In a large nonstick skillet, sauté SPAM in butter 3 minutes.
Add onion, spinach, and thyme; cook and stir 2 minutes.
Set aside. Cut a thin slice off the top of each potato.
Scoop out each potato, leaving a ½ inch shell.
Place shells in prepared baking dish.
Place scooped out potato in medium mixing bowl.
Beat at medium speed 30 seconds.
Add milk, Parmesan cheese, and pepper; beat just until combined.
Stir in SPAM mixture. Fill potato shells with potato mixture. Bake, uncovered, 25 to 30 minutes or until thoroughly heated. Top with cheeses. Bake 5 minutes longer or until cheese is melted.
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