Twice-Baked Potatoes

These loaded baked potatoes make a great weeknight meal.

Yield: 4 servings (serving size: 2 stuffed potato halves)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 382
  • Fat: 12.5g
  • Saturated fat: 6.9g
  • Protein: 20.8g
  • Carbohydrate: 52.3g
  • Cholesterol: 45mg
  • Iron: 3.4mg
  • Sodium: 869mg
  • Calories from fat: 29%
  • Fiber: 6.2g
  • Calcium: 437mg

Ingredients

  • 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)

Preparation

  1. Preheat oven to 450°.
  2. Rinse potatoes; pierce several times with a fork. Bake at 450° for 45 minutes or until tender.
  3. 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.
  4. 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.
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