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Creamy Spinach Stuffed Potatoes




Source of Recipe


Unknown


List of Ingredients




5 Large baking potatoes
3 Tablespoons butter
1 Small onion chopped
1 Clove of garlic minced
1 Tablespoon flour
1 (10-ounce) Can of cream of celery soup
1/2 Can of milk
1 (10-ounce) Pkg. of frozen chopped spinach, thawed
Pepper to taste
Grated Cheddar or Monterey Jack cheese for topping


Recipe



Scrub and pierce potatoes. Bake in a preheated 350 degree oven for about 50 minutes or until done. Remove from oven and while still hot but easy enough to handle, cut potatoes in half. Scoop out insides leaving a little in the shell so skin does not break. Set skins aside. Put insides into mixing bowl.

Meanwhile sauté butter and onion until translucent. Add garlic and stir until fragrant. Add flour and stir for 1 minute. Add soup, milk and pepper and stir until thickened and hot. Add chopped spinach and heat through.

Add spinach mixture to potatoes and combine lightly without breaking up the lumps of potatoes. Taste and adjust seasonings as necessary.

Fill potato skins with the potato/spinach mixture and top with a little grated cheese. Bake in 350 degree oven until hot (about 25 minutes).

Note: Cooked, crumbled bacon is also a nice topping for this side dish. For another variation you can also use chopped broccoli in place of spinach.