Twice-Baked Spinach Potatoes

I’ve said it before, and I’ll say it again: the colder temperatures make me crave comfort foods. Usually it’s mac & cheese or tomato soup, but lately I’ve had a hankering for something potatoey and cheesy. I came across a recipe for these Twice-Baked Spinach Potatoes and liked that they had all the components of something decadent, but with a slightly lighter preparation. The potatoes were fluffy and cheesy, just like I wanted, but the spinach gave them an extra element. These are great as a side dish or as a hearty vegetarian meal. Cooking Light has done it again!
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Twice-Baked Spinach Potatoes

Source: Cooking Light

What You Need

  • 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)

What To Do

  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.
  3. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Mash pulp with a potato masher.
  4. 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.
  5. Spoon potato mixture into shells; sprinkle each half with 2 tablespoons cheddar cheese.
  6. 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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