Twice-Baked Spinach Potatoes

Submitted by Veghead

"From Cooking Light Magazine. You can also cook the potatoes in the microwave by piercing them with a fork and arranging them on paper towels. Microwave at HIGH 16 minutes or until done, turning and rearranging potatoes after 8 minutes. Let stand 5 minutes."

 

• Ready In: 1hr 45mins
• Ingredients: 9
• Yields: 1/2 potato
• Serves: 6

ingredients

• 3 large baking potatoes (about 12 ounces each)
• 1⁄2 cup 1% low-fat milk
• 1⁄2 cup light cream cheese, tub-style (about 4 ounces)
• 1 3⁄4 cups 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 onion (optional)

directions

1. Preheat oven to 400 degrees.
2. Pierce potatoes with a fork, and bake at 400 degrees 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.
3. 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.
4. Spoon potato mixture into shells; sprinkle each half with 2 tablespoons cheddar cheese. Place stuffed potatoes on a baking sheet; bake at 400 degrees for 15 minutes or until thoroughly heated. Garnish with green onions, if desired.