Twice-Baked Spinach Potatoes

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 349
  • Calories from fat: 26%
  • Fat: 10g
  • Saturated fat: 5.8g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.4g
  • Protein: 17.5g
  • Carbohydrate: 49g
  • Fiber: 4.7g
  • Cholesterol: 34mg
  • Iron: 3.5mg
  • Sodium: 501mg
  • Calcium: 414mg

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

  1. Preheat oven to 400°.
  2. 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.
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