Twice Baked Spinach Potatoes |
Prep time: 10 mins
Cook time: 1 hour 30 mins
Total time: 1 hour 40 mins
- 2 large baking potatoes
- ¼ cup milk
- ¼ cup light cream cheese
- 1 cup uncooked spinach (~1/2 cup cooked and drained)
- 2 tbsp finely chopped onion
- ¼ tsp salt
- ¼ tsp black pepper
- ½ cup feta cheese
- Sliced green onions for garnish
- Preheat oven to 400 degrees F.
- Wash and dry potatoes well.
- Pierce potatoes with a fork, and bake at 400° for 1 hour and 15 minutes or until tender. Cool.
- Add the spinach and 1 tbsp water to a skillet and cook over medium heat until spinach is wilted. Remove from heat and set aside.
- Cut each potato in half lengthwise; scoop out pulp, leaving a ¼-inch-thick shell.
- Mash pulp with a potato masher and combine with milk and cream cheese in a large bowl.
- Add onion, salt, pepper, and spinach; stir well.
- Spoon potato mixture into shells; sprinkle each half with 2 tbsp feta cheese.
- Bake at 400 degrees F for 15 minutes or until thoroughly heated.
- Garnish with green onions, if desired.
Makes 4
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/twice-baked-spinach-potatoes/
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