Pierce potatoes with a fork, and bake at 400° 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. 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. Spoon potato mixture into shells; sprinkle each half with 2 tablespoons cheddar cheese. Place stuffed potatoes on a baking sheet; bake at 400° for 15 minutes or until thoroughly heated. Garnish with green onions, if desired.
Yum! What a fun way to shake up potatoes as a side dish. I subbed in sour cream as other reviewers suggested and added a sprinkle of bacon. I made half with spinach and half with broccoli, and both were a success. I grated the onion instead of chopping to avoid chunks of raw-ish onions. I'm keeping this one in rotation at my dinner table.
Made these as a side to Christmas dinner. Delicious as most twice baked potatoes are. What made this a standout for me, however, was the addition of spinach. Added additional color to the plate and made the potatoes more of a starch / veggie hybrid.
Absolutely delicious and super easy. I used the microwave short-cut and was a bit concerned when the potatoes came out a bit wrinkly. However, after restuffing and baking them, you would never know the difference. It really helped cut down on the cooking time. I did stick with russett potatoes, though I usually prefer other kinds. For this kind of recipe, they really work best. Don't skimp on the onion or cheese. They add wonderful flavor!