Spam Stuffed Potatoes Florentine

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Servings: 6 Difficulty: Advanced
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Creamy baked potato skins stuffed with savory SPAM, spinach, and melted cheese.
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Spam Stuffed Potatoes Florentine recipe image
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Spam Stuffed Potatoes Florentine

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 222.8

Description

These Spam Stuffed Potatoes Florentine offer a unique twist on classic comfort food. The dish features tender baked potato skins filled with a creamy mixture of mashed potatoes, salty SPAM, and fresh spinach. The addition of thyme and a blend of Monterey Jack and Cheddar cheeses adds depth and richness to every bite. Perfect for a hearty weeknight dinner or a satisfying side dish, this recipe combines the creaminess of baked potatoes with the robust flavor of luncheon meat. Its an easy, budget-friendly meal that brings a nostalgic, home-style vibe to your table.

Ingredients

Directions

  1. Preheat oven to 350F (177C).
  2. Spray a shallow rectangular 2-quart baking dish with vegetable cooking spray.
  3. In a large nonstick skillet, saut cubed SPAM in butter over medium heat for 3 minutes until lightly browned.
  4. Add chopped onion, thawed spinach, and thyme to the skillet; cook and stir for 2 minutes until onion is softened.
  5. Remove skillet from heat and set the SPAM mixture aside.
  6. Carefully cut a thin slice off the top of each baked potato.
  7. Use a spoon to scoop out the insides of each potato, leaving a 1/2-inch thick shell intact.
  8. Place the hollowed potato shells into the prepared baking dish.
  9. Place the scooped-out potato flesh into a medium mixing bowl.
  10. Beat the potato flesh at medium speed for 30 seconds until smooth.
  11. Add skim milk, Parmesan cheese, and pepper to the mashed potatoes; beat just until combined and creamy.
  12. Stir the cooked SPAM and spinach mixture into the mashed potato base.
  13. Fill each potato shell generously with the potato mixture.
  14. Bake, uncovered, for 25-30 minutes or until the filling is thoroughly heated.
  15. Top each stuffed potato with shredded Monterey Jack and Cheddar cheeses.
  16. Return to oven and bake for 5 minutes longer or until cheese is melted and bubbly.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 222.8kcal
% Daily Value *
Total Fat 12.9g20%
Saturated Fat 4.3g22%
Cholesterol 62.0mg21%
Sodium 554.8mg24%
Total Carbohydrate 9.0g3%
Dietary Fiber 0.5g2%
Sugars 4.0g
Protein 18.0g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the spinach is thoroughly squeezed dry to prevent the filling from becoming watery.

You can use a potato masher instead of an electric mixer for the potato filling.

For extra crispiness, you can broil the topped potatoes for 1-2 minutes after melting the cheese, watching closely to avoid burning.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Keywords: spam, potatoes, stuffed, spinach, cheese, comfort food, baked, thyme, parmesan, cheddar, monterey jack, luncheon meat, easy dinner, family meal
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