[FTC Standard Disclosure] I received no compensation for this post.
We were going to make the classic steakhouse combination of steak, baked potato, and cream spinach this weekend. But I had a different idea when I got home with the goods - a spin on a twice-baked potato: Spinach Alfredo Twice Baked Potato.
I stuffed it with spinach, bechamel sauce, fontina cheese and topped it with parmesan cheese and bread crumbs. This isn't a recipe post, it's a free cook where I was just testing out an idea. The result was a winner. Here's what we did.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh53zeVgb78ocW8zeWBdjGWrK1HoGb-7svv6T7S0mub24JSgUJ3JU7MlHcWC9Uc99pmOQDFZaYSKgygs3g5d9ou4OBQOSmoMSvdjLpJh_egaD5f6qIbHEBN_qCGXoTFAzeEd5IMPdxTJgs/s1600/Spinach+Alfredo+Twice+Baked+Potato+DSC_0035.jpg) |
I started with 4 medium-sized Russet potatoes. I scrubbed them, washed them, and applied a bit of oil, maybe a teaspoon or so, on each potato. Then I seasoned them with Kosher salt and wrapped them with foil. |
![Baking potatoes on a Big Green Egg kamado grill.](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjurd6UQBWxiM0A11SKVdOiq8OBIo-S6I1kall_vneLVQDWdwFrnERpeFLUtAuXW61U8Tv2E5z2nIBV3HC2jDTHuUjgMQsGFPkTqaeXZtTIhH9AabAbQiSkyljlDRKUyNpu038Zfn8sg4s/s1600/Spinach+Alfredo+Twice+Baked+Potato+DSC_3182.jpg) |
I put the potatoes in a grill set up for indirect heat at 375° f. The particular grill was a Big Green Egg, but you can do this on just about any indirect grill. I let them go until they were slightly tender when squeezed, about 1 hour. Then I let them rest for 30 minutes. |
![How to make twice baked potatoes](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh59ZGdU3H7dl433m7SWxmxQu36WUGs_9eZF5-5HZ19vmIwkQpjWZehRe5DvMPKk7FHlXHBjAogf-YiQQ32YiBTVOsCwIpej60VbXy0jEb3cgJ5rrkr2Omc3ButHkPWQooWYJ6HmAr_-Pc/s1600/Spinach+Alfredo+Twice+Baked+Potato+DSC_0076.jpg) |
Then we sliced off the top of each potato and used a spoon to scrape out the pulp from inside the potato. |
![How to make twice baked potatoes](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCSh114wi_-52B4Dz1oDbOgzgje_6XDdVX5jF_H9CXwNUs_lvWaFfcKoXIU6Kk0bo2Eai-w2IYnDS28BlH_YLQNjG1-dcU8Vg4i7lMbNbNY6NMC1KtcKSpMXcMwCw1QPk86RBNQz_Dqqc/s1600/Spinach+Alfredo+Twice+Baked+Potato+DSC_0082.jpg) |
Save the pulp, that goes into the stuffing. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIGOQwOFfTOgF5Krbq6XfbsfxA29_7kbEAyI3KuleEmK79TBDBhFtSjlbfgLK5bxzy3BKdMynSeX1GG_Ru-DzWVQee7NZk3voAeJOJBh7wi8_uM3N2zsS705PH_p2ndgM2c_It8dp5ZN8/s1600/Spinach+Alfredo+Twice+Baked+Potato+DSC_0073.jpg) |
We wilted a bunch of fresh spinach and put it in a colander to drain while I made the white sauce (bechamel). I melted 2 tbsp of butter and whisked in 2 tablespoons of AP flour to make a blond roux. Next, I added 1 cup of half and half, whisking continuously. I added 1/8 teaspoon of white pepper, 1/8 teaspoon cayenne, and kosher salt to taste. Then we chopped up the spinach and added it to the bechamel. It had a little zip to it. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbHboLIcEZhsJNOM0hIciegO1jksHXBpn_ZhWTxQKy2r2cM3cDWkrfCrab2iY6V9xRsm089PpWJdehVwrTRNpeoUPgCYEg8bEVgXa9hef4yKlrYm07Da3UX-4s-wQH11yW12kmWvvd95g/s1600/Spinach+Alfredo+Twice+Baked+Potato+DSC_3193.jpg) |
Next, I added the "spinach alfredo" to the potato and added 1/2 cup of shredded fontina cheese. I mashed that all together and tasted it one last time for seasoning. It tasted good enough to eat, just like that. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3dq77dtVWZ08G905aPg3EvppVbhvpaCU71k1Bwb7ZYSqt7DhIRbbSQD4JW28CoKCflpTTEkgzykSSH7GmVWkvFORi225tslgaseuo9dNlTcGVOvfeNUjTfC-boy-KGnPCfdAUyMiBDqQ/s1600/Spinach+Alfredo+Twice+Baked+Potato+DSC_3195.jpg) |
I stuffed that mixture into the potato shells and topped them with freshly grated parmesan. Then I added panko bread crumbs and drizzled them with melted butter. |
![Cooking twice baked potatoes on a Big Green Egg kamado grill](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgitGFxl_lAR5Y0looqm-Qu5Z7EkpAaWgaR60Hnhz9ik9IFr9nTnMnKDKrhHQrVEA7O-546ew7IipVAgg4NCAWGP0fci590Lr6HJD_DnzG7GdAkS5-XqZmC9dkclaVpmApcsUlFabQ_ZFg/s1600/Spinach+Alfredo+Twice+Baked+Potato+DSC_3215.jpg) |
I put the stuffed potatoes in a skillet, just for ease of handling, and put them back in the Big Green Egg turned up to 400°f until the tops started to brown, about 20 minutes. |
![Certified Angus Beef Brand ribeye steaks from Food City on Morrell Road](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLn3dRhBTM3yVnT6trScRftIjV9-JBei5lsLRy14yLrKmU5m0pj8dqwTKHDKsYv0x9ICWqnROr3tmMTd2nMO2r4tIrcuTrW61nVnpK8DEs0mnVIQwbWQYq2h0zI8jqpmm7LZOtqGzryrg/s1600/Spinach+Alfredo+Twice+Baked+Potato+DSC_0040.jpg) |
Initially, I went to Food City to buy a porterhouse steak but this pair of Certified Angus Beef® Brand, USDA Prime ribeye steaks totally seduced me. |
![Dry brine a certified angus ribeye steak with NMT Umami Steak Seasoning](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVocJSndV5Xp6GeA5akM8jXZ6jb25KBBkxQq53V1ySVU-2cM35ojgKxDDa-t-59bUSRGMAjb6ea6Rd6akj3oWyv4GRkOccpKdPaYWDP9fgMWUV0h5d-_CZht6T0f1IToxYxSsIT-mdnzA/s1600/Spinach+Alfredo+Twice+Baked+Potato+DSC_3222.jpg) |
I let that sit, covered, in the fridge for about 2 hours for a short dry-brine. |
![Certified Angus Beef Brand ribeye steak on a PK Grill with GrillGrates](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_V7TH6m8IVprKO8j1urP92wK3uUEDEFdxqXt6NIfTFzyV2EG0-sdOrwUbvIxIGXsFW2zOfXe1zH0yi36lAWz8QRemaf0MLOzKV512XYeTpW8FimRhR_h5rF5EWG5u4C61VTpBZO8GzKg/s1600/Spinach+Alfredo+Twice+Baked+Potato+DSC_3230.jpg) |
I grilled the steaks for 4 minutes per side. My set up was simple - a PK Grill, GrillGrates, and a bed of Kingsford Hardwood Briquettes. I love my PK Grill because it is old school grilling at its best. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOQegM_BwUUSLdQaCXs7QSjJhcclSGn6MrmANkpVo3jFSsknG3YoyLRgCQzPkpySRB3iQ-J2VHWaxxUX9qlcypohOQ-0Bv4oy1gRxKXnBU3dfiFkEgqSwsRXDi9i1rkvKIljJlt5aayR0/s1600/Spinach+Alfredo+Twice+Baked+Potato+DSC_3258.jpg) |
While the steak was cooking, I made hot garlic butter in this tiny cast-iron kettle. As soon as the steak came off of the grill, I spooned a bit of the garlic butter over it....and potatoes, because why not? |
![Spinach Alfredo Twice Baked Potatoes](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn8jG5vy4TP3fBJyjBlHQkGGaoU0W32qyd0Sl8tXZSo8xUbIlNLMBwgCUPRAH5mmkQNmBKQnXfEyLJw_IMAzp0f-N2GO8sk3czYdjDuYE92fHviW01tSXyVLkHZ89RRf6sJq8Z0dsJyHQ/s1600/Spinach+Alfredo+Twice+Baked+Potato+DSC_3244.jpg) |
I cooked the potatoes until they were just starting to turn golden brown, right at 20 minutes. |
![Twice baked spinach alfredo potatoes and certified angus beef brand ribeye steaks from Food CIty](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD1V0zgfZAp2UleFrbnND_VakvyI69aTdOi531g88a3dnVhxAlp8uU0zo1GP7oAHDG4aq8MzrvEyliEsvdtXTIMA4hCesoRwYm8W42ez8htlbQVDnJrn3jTWIJdJVicd7cPDVmXi0RTyU/s1600/Spinach+Alfredo+Twice+Baked+Potato+DSC_0109.jpg) |
I'm sure the "baked potato and creamed spinach" would have been good too, but we especially liked this combo. It was a tasty spin on the reliable twice baked potato. The extras that we made were good warmed up too. |