Twice-Baked Spinach Potatoes

Twice-Baked Spinach Potatoes Recipe
JIM BATHIE
You can also cook these twice-baked spinach 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.

Yield:

6 servings (serving size: 1 potato half)

Recipe from

Nutritional Information

Calories 349
Caloriesfromfat 26 %
Fat 10 g
Satfat 5.8 g
Monofat 1.8 g
Polyfat 0.4 g
Protein 17.5 g
Carbohydrate 49 g
Fiber 4.7 g
Cholesterol 34 mg
Iron 3.5 mg
Sodium 501 mg
Calcium 414 mg

Ingredients

3 large baking potatoes (about 12 ounces each)
1/2 cup 1% low-fat milk
1/2 cup tub-style light cream cheese (about 4 ounces)
1 3/4 cups (7 ounces) 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 onions (optional)

Preparation

Preheat oven to 400°.

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.

Note:

October 1998
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