Spinach-Topped Baked Potatoes

Here's a great way to get your green vegetables in! I really love this as an accompaniment to a nice steak, which makes a complete meal. And it's super easy, too.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 6  large baking potatoes
•  oil
• 1 (10 ounce) package frozen chopped spinach, thawed
• 2  tablespoons butter
• 1⁄4 cup sour cream
• 1  dash ground nutmeg
•  salt and pepper, to taste

Directions

1. Preheat oven to 400 degrees.
2. Scrub potatoes thoroughly and prick the skins with a fork. Rub lightly with oil.
3. Place in a very shallow baking pan and bake for 1 hour or until potatoes feel soft.
4. Meanwhile, squeeze spinach to remove excess moisture. Saute in butter for 5 minutes. Add sour cream, nutmeg, salt, and pepper. Heat and stir about 2 minutes. Keep warm.
5. Remove potatoes from oven and cut an "X" on top of each potato. Squeeze sides to force open. Spoon topping on potatoes.