Twice-Baked Potatoes
- 6 large baking potatoes
- 1 tablespoon canola oil
- 1 1/2 cups sliced mushrooms
- 4 scallions, thinly sliced
- 1 10-oz. box frozen chopped spinach, defrosted and squeezed dry
- 2 teaspoons Dijon mustard
- 3/4 cup low-fat sour cream
- 1/2 cup plus 3 Tbsp. shredded low-fat Cheddar
- Salt and pepper
- Preheat oven to 400u0b0F. Pierce potatoes in several places with a fork; place on a baking sheet. Bake until tender, about 1 hour 15 minutes. Let cool for 15 minutes. Warm oil in a skillet over medium heat. Add mushrooms; saute until soft and golden and liquid has evaporated, about 6 minutes. Add scallions; saute for 1 minute. Remove from heat.
- Carefully slice top inch off potatoes. Scoop out flesh, leaving a 1/4-inch border. Transfer flesh to a bowl and mash. Add mushroom mixture, spinach, mustard, sour cream and 1/2 cup Cheddar. Mix well and season with salt and pepper.
- Divide mixture among potato shells; sprinkle with remaining Cheddar. Return to baking sheet; bake until heated through and golden brown on top, 25 to 30 minutes.
baking potatoes, canola oil, mushrooms, scallions, spinach, mustard, lowfat sour cream, cheddar, salt
Taken from www.myrecipes.com/recipe/twice-baked-potatoes-1 (may not work)