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Twice Baked Spinach Potatoes




Source of Recipe


Cooking Light Complete






List of Ingredients



• 3 large baking potatoes (about 12 ounces each)
  
• 1/2 cup 1% low-fat milk
  
• 1/2 cup tub-style light cream cheese
  
• 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
  






Instructions



1. Preheat oven to 400 degrees.
   
2. Pierce potatoes with a fork, and bake at 400 for 1 hour and 15 minutes or until done; cool slightly. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Mash pulp with a potato masher. Place milk and cream cheese in a large bowl, and stir well with a whisk. Stir in potato pulp, 1 cup cheddar cheese, onion, salt, pepper and spinach.
   
   
3. Spoon mixture into shells; sprinkle each with 2 tablespoons cheddar cheese. Place stuffed potatoes on a baking sheet; bake at 400 for 15 minutes or until thoroughly heated. Garnish with green onions, if desired.
   
   
4. Yield: 6 servings (serving size: 1 potato half). 349 cal, 10g fat, 17.5g pro, 49g carb, 4.7g fiber, 34mg chol, 3.5mg iron, 501mg sod, 414mg cal.
   
   






Final Comments


Notes: 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.