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Bacon and Spinach Alfredo Twice Baked Potatoes

Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Appetizer
Author: Southern Made Simple


  • 12 or so Small Red Potatoes - washed You can typically find these in a large bag
  • 2 cups spinach chopped
  • 1/2 cup heavy cream
  • 1 tbs butter
  • 2 cloves of garlic- minced
  • 1/2 cup shredded Parmesan cheese
  • 4-6 slices of bacon - cooked and chopped
  • 1/4 cup crumbled feta cheese
  • salt and pepper to taste


  • Preheat oven to 450 F
  • Line a baking sheet with foil and spray with non-stick cooking spray
  • Cut a small amount off of the bottom of each potato so they can stand upright on the baking sheet
  • Using a fork, poke small holes all over each potato
  • Bake for roughly 40 minutes (more or less depending on how big the potatoes are)
  • Remove from oven and allow to cool completely, or until you're able to handle the potato without burning yourself
  • Cut the top off of each potato and scoop out the insides using a spoon (a little better than halfway) into a bowl -set aside
  • Sprinkle a small amount of salt into each potato and return to baking sheet.
  • Using a large skillet, heat butter and garlic until melted. Toss in spinach and cook until done (roughly 2-3 minutes)
  • Remove from heat and add heavy cream and Parmesan cheese. Return to heat and allow to cook for 2-3 minutes. Sauce will thicken.
  • Pour spinach alfredo mixture into bowl of reserved potatoes and mash
  • Add in 1/4 cup feta and chopped bacon (reserving a small amount) and blend
  • Pour mixture into hollow potatoes and top with additional feta if desired.
  • Cook for 10-15 minutes, or until heated all the way through. Top with bacon, cheese, etc
  • Enjoy!

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