Twice-Baked Spinach Potatoes
- 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)
- Preheat oven to 400u0b0.
- Pierce potatoes with a fork, and bake at 400u0b0 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 400u0b0 for 15 minutes or until thoroughly heated. Garnish with green onions, if desired.
baking potatoes, milk, cream cheese, cheddar cheese, onion, salt, black pepper, green onions
Taken from www.myrecipes.com/recipe/twice-baked-spinach-potatoes (may not work)