Twice-baked Spinach Potatoes |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 2 |
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I've been making this recipe forever. Initially I used to use Bacon Bits instead of spinach and you could easily change it up to include whatever ingredient you wished. The 2 hour time may look daunting but the majority of that is baking time in which you don't have to lift a finger. Read more . Serve this beside a nice BBQ Steak and call it dinner! Ingredients:
2 large baking potatoes, washed |
1/2 cup grated cheddar cheese |
1 cup packed fresh spinach, chopped |
margarine |
evaporated milk |
Directions:
1. Prick the potatoes with a fork a couple of times and bake them in a 350F oven for one hour.
2. Remove from oven and slice the top of the potato off horizontally so that you open up the main potato below almost like a boat.
3. Gently remove the potato pulp from the top of the potato you've just removed and gently scoop out the potato pulp from the rest of the potato as well. Leave a bit left in just to help add rigidity to the shell and you don't want to make a hole in the potato where it would leak!
4. Now in a bowl mash the potato pulp up with margarine and evaporated milk or whatever it is you like to mash potatoes with.
5. Add the cheddar cheese and spinach to the potato mixture and mix well.
6. Now scoop up all that yummy, spinachy potato mixture and put it back into the potato shell.
7. Bake for another 40 minutes until the potato is nice and hot and crispy golden brown on the top!
8. Enjoy!
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