Twice-Baked Potatoes

Oxmoor House
These loaded baked potatoes make a great weeknight meal.
4 servings (serving size: 2 stuffed potato halves)


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4 medium baking potatoes (about 8 ounces each)
1 teaspoon olive oil
3 green onions, thinly sliced
2 garlic cloves, minced
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/2 cup grated fresh Parmesan cheese, divided
1 cup part-skim ricotta cheese
1/2 cup light sour cream
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
Salsa (optional)


Prep: 12 Minutes
Cook: 1 Hour, 4 Minutes

Preheat oven to 450°.

Rinse potatoes; pierce several times with a fork. Bake at 450° for 45 minutes or until tender.

Heat oil in a large nonstick skillet over medium-high heat; add onions and garlic. Cook 1 minute or until soft. Add spinach; cook 2 minutes or until thoroughly heated. Remove from pan, and place in a large bowl.

When potatoes are cool enough to handle, cut in half lengthwise, and scoop out pulp, leaving a 1/4-inchthick shell. Add pulp to spinach mixture; stir in 1/4 cup Parmesan cheese and next 4 ingredients. Place potato shells in an 11 x 7-inch baking dish coated with cooking spray. Spoon filling evenly into potato shells. Bake 15 minutes or until thoroughly heated and lightly browned. Top with remaining 1/4 cup Parmesan cheese and, if desired, salsa.

Created date

March 2010

Nutritional Information

Calories 382
Fat 12.5 g
Satfat 6.9 g
Protein 20.8 g
Carbohydrate 52.3 g
Cholesterol 45 mg
Iron 3.4 mg
Sodium 869 mg
Caloriesfromfat 29 %
Fiber 6.2 g
Calcium 437 mg