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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.

Recipe by Cooking Light October 1998

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Credit: JIM BATHIE

Recipe Summary

Yield:
6 servings (serving size: 1 potato half)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

349 calories; calories from fat 26%; fat 10g; saturated fat 5.8g; mono fat 1.8g; poly fat 0.4g; protein 17.5g; carbohydrates 49g; fiber 4.7g; cholesterol 34mg; iron 3.5mg; sodium 501mg; calcium 414mg.
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