Bacon-Cheddar drop biscuits are simple. The ideal cheese for this recipe is cheddar, but you can substitute any other cheese you have on hand.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (10 ounce) package frozen chopped spinach
- 6 potatoes, peeled and chopped
- ½ cup butter
- 1 cup sour cream
- 1 tablespoon chopped onion
- 1 teaspoon salt
- ¼ teaspoon dried dill weed
- 1 cup shredded Cheddar cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
- Cook spinach according to package directions. Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender but firm. Drain, cool slightly, and mash.
- In a bowl, mix the spinach, mashed potatoes, butter, sour cream, onion, salt, and dill. Transfer to the prepared casserole dish. Top with Cheddar cheese.
- Bake 20 minutes in the preheated oven, until bubbly and lightly brown.
Nutrition Facts
| Calories | 354 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 5 g |
| Protein | 9 g |
| Saturated Fat | 14 g |
| Sodium | 511 mg |
| Sugars | 2 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
This was so easy to make. I made some adjustments and it was delectable. I have no doubt it was delectable as written as well. I use two tablespoons of butter. I used vanilla yogurt since I didn’t have sour cream. I boiled the potatoes whole and left the skin on. Next time I will do what others suggest and add green onions in addition to the white onions. I also used fresh spinach which I sauteed with a bit of garlic. I used two slices of cheddar cheese. One I mixed in and one I put on top.
Absolutely loved this! Perfect as written. A great way to get DH to eat his spinach! For those who left out the dill, you don’t know what you’re missing. It’s essential. Thank you, Sally!
This recipe is delicious! I made it for Thanksgiving dinner as an alternative to just plain mashed potatoes and the whole family loved it! Even my ‘picky’ eater out of my 3 boys, who does not like spinach, said he thought it was pretty good. It’s super easy and fast to make too. Will be making this one again!
We loved this! I was making a spicier main dish tonight + wanted a Thanksgiving trial run on this recipe. Wow! I did adhere to reviewer Sherri’s advice; sauté onion & garlic w/ EEVO during last 8 min of potato-boil time. Once translucent, stirred in a bag of spinach. I should have added a little S&P at this step. Will do next time. This was a great, fun twist to a holiday classic!!
I’d make it without the butter next time because it seemed a touch greasy.
This is MY recipe and I got remarried a few years ago and never changed my name on the recipe. I have updated this over the years to what the other cooks advised and of course we all cook so much lighter than back in the 70’s. Thanks for the great reviews…Sally (my mom, she died in 2001) would have been proud!
Made it as written but used fresh baby spinach that I wilted. Made in small ramekins for individual servings. Very pretty presentation. Was well received but I will use garlic in spinach mixture next time for extra flavor.
Like another reviewer, I had fresh spinach, so I wilted it with some sliced garlic cloves. As I read reviews that the cheddar cheese seemed to make this superb dish more like a cafeteria casserole, I substituted fresh parmesan cheese, so the color blended in. Everyone enjoyed them!
I tend to follow recipes as written. That is what I did for these potato’s. If I make them again I’m going to add more onion. However, they are wonderfully good as is! My husband actually to a second helping!
Needed some more spices as it was a little bland, even though I put a little Cajun seasoning in the potatoes. I put it on top of some Spanish ground meat mixture and it was good as a shepard’s pie like meal.
A good recipe that became great for my family’s taste with the following adjustments: green onion (a little more than 1 T), garlic, unpeeled red potatoes and a little fresh parmesan on top of the cheddar.
simple delicious and a nice dish
No flavor without salt. Will add ½ teaspoon next time.
it was awesome, i paired it with the quick chicken piccata and it was a huge hit. The only change was I used fresh spinach.
I made almost exactly as the recipe stated, except I accidentally mixed the cheese in with the potato mixture. So I added some black pepper and minced garlic and onion salt instead of regular salt. Then added more cheese to top it. Wow!!! So yummy I licked the mixing bowl! Definitely make this, you’ll be glad you did!!
My family loved it, add to list of comfort food. Think next time I may add crumbled bacon.
Similar to others, I used this as a jumping-off point, and added items I had in the refrigerator- – I had surplus potatoes from our CSA, so I doubled the potatoes. – Sauteed a large onion, then turned off the heat and added a lot of garlic, and 5-6 sliced green onions I had in the fridge). – Used Earth Balance instead of butter. – Used greek yogurt instead of sour cream. – Lots of salt and pepper, and some shakes of garlic powder. – Some oat milk to make it a bit more creamy. – 1 cup of grated manchego cheese mixed in. Cooked in a 400 oven for 30 minutes. Super tasty!
We absolutely loved this, but I have to admit I cheated a lot. I’m going ahead with my review since some people might wonder about using instant potatoes and I’d like to let them know how it turned out. I used Idahoian loaded baked flavor, wilted some spinach that needed to be used, and of course added the cheese on top! Hubby mentioned more than once how good it was. Thanks so much for sharing the recipe – we’ll have it often in the future,
This is very good. I made it according to the recipe, just added one clove of minced garlic to the spinach. My husband and I both really liked it and I like the fact that you can make mashed potatoes a bit healthier with the addition of spinach!
I loved it! Made it exactly to the recipe.
So. I used yellow gold potatoes since they hold a good texture after boiling. I used frozen spinach (drain the water by hand squeezing well). I omitted the dill and used chives. I reduced butter, but used the full amount of sour cream (reduced fat). Final review would be that its a great and versatile dish, however I feel it was a bit bland so I may add some garlic salt and switch the cheese to a shredded parm next round for a punch of flavor. Great holiday dish since its alot of work for a basic side on a weeknight.