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Twice-Baked Spinach Potatoes




Source of Recipe


Internet


List of Ingredients




4 Russet Potatoes
4 tb Butter, melted
6 tb Parmigiano Reggiano Cheese
2 cl Garlic, finely chopped
1/4 ts Salt
1/4 ts Black Pepper
1/2 c Chopped Fresh Spinach
1/4 c Chopped Roma Tomatoes


Recipe



Preheat the oven to 400F degrees. Wash the potatoes and prick the skin on
both side with a fork. Place on a baking sheet and bake for 1 hour. Remove
from the oven and cook 10-15 minutes. When cool enough to handle, cut the
potatoes in half lengthwise. Scoop the pulp into a large mixing bowl,
being careful not to tear the skin. Leave a 1/4 inch thickness of pulp in
the skin.

Preheat the oven to 400F degrees. Add 3 tablespoons of the butter, 4
tablespoons of the cheese, the garlic, salt, and pepper to the potato pulp
and mix well. Gently fold in the spinach and tomato. Fill the potato
shells with the mixture, brush with the remaining butter, and sprinkle
with the remaining cheese. Place on a baking sheet and bake for 30
minutes, until the tops are browned.