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Twice-Baked Spinach Potatoes

Twice-Baked Spinach Potatoes
Photo by JIM BATHIE

Ingredients

  • ¼ teaspoon black pepper
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • ¼ teaspoon salt
  • 1 ¾ cups (7 ounces) shredded reduced-fat sharp cheddar cheese, divided
  • ½ cup tub-style light cream cheese (about 4 ounces)
  • ½ cup 1% low-fat milk
  • 3 large baking potatoes (about 12 ounces each)
  • + 2 more ingredients
    • Sliced green onions (optional)
    • ¼ cup finely chopped onion

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 w...

View full recipe at My Recipes

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