Twice-Baked Spinach Potatoes |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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From Cooking Light Magazine. You can also cook the potatoes in the microwave by piercing them with a fork and arranging them on paper towels. Microwave at HIGH 16 minutes or until done, turning and rearranging potatoes after 8 minutes. Let stand 5 minutes. Ingredients:
3 large baking potatoes (about 12 ounces each) |
1/2 cup 1% low-fat milk |
1/2 cup light cream cheese, tub-style (about 4 ounces) |
1 3/4 cups shredded reduced-fat sharp cheddar cheese, divided |
1/4 cup finely chopped onion |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
sliced green onion (optional) |
Directions:
1. Preheat oven to 400 degrees.
2. Pierce potatoes with a fork, and bake at 400 degrees for 1 hour and 15 minutes or until tender. Cool. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Mash pulp with a potato masher.
3. Combine milk and cream cheese in a large bowl, and stir with a whisk. Add potato pulp, 1 cup cheddar cheese, onion, salt, pepper, and spinach; stir well.
4. Spoon potato mixture into shells; sprinkle each half with 2 tablespoons cheddar cheese. Place stuffed potatoes on a baking sheet; bake at 400 degrees for 15 minutes or until thoroughly heated. Garnish with green onions, if desired.
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