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Prep Time: 20 Minutes Cook Time: 115 Minutes |
Ready In: 135 Minutes Servings: 1 |
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Stuffed with sauteed mushrooms and scallions, spinach, cheese, and creamy Dijon and sour cream, Twice-Baked Potatoes are a favorite comfort food and a delicious accompaniment to almost any dish. Ingredients:
6 large baking potatoes |
1 tablespoon canola oil |
1 1/2 cups sliced mushrooms |
4 scallions, thinly sliced |
1 10-oz. box frozen chopped spinach, defrosted and squeezed dry |
2 teaspoons dijon mustard |
3/4 cup low-fat sour cream |
1/2 cup plus 3 tbsp. shredded low-fat cheddar |
salt and pepper |
Directions:
1. Preheat oven to 400ºF. Pierce potatoes in several places with a fork; place on a baking sheet. Bake until tender, about 1 hour 15 minutes. Let cool for 15 minutes. Warm oil in a skillet over medium heat. Add mushrooms; sauté until soft and golden and liquid has evaporated, about 6 minutes. Add scallions; sauté for 1 minute. Remove from heat.
2. Carefully slice top inch off potatoes. Scoop out flesh, leaving a 1/4-inch border. Transfer flesh to a bowl and mash. Add mushroom mixture, spinach, mustard, sour cream and 1/2 cup Cheddar. Mix well and season with salt and pepper.
3. Divide mixture among potato shells; sprinkle with remaining Cheddar. Return to baking sheet; bake until heated through and golden brown on top, 25 to 30 minutes.
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