Breadcrumbs

chedder spinach twice baked potatoes

Total Time: 1 Hour, 35 Minutes
Prep: 1 Hour, 15 Minutes
Bake: 20 Minutes

Yield: 12 Servings

Ingredients:

    • 6 large baking potatoes
    • 1/2 cup 2% milk
    • 6 Tbsp butter, softened
    • 1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
    • 3/4 cup shredded Monterey Jack cheese
    • 3/4 cup shredded cheddar cheese, divided
    • 1/4 cup finely chopped red onion
    • 1 tsp salt
    • 1/4 tsp pepper

Directions:

    1. Preheat oven to 375 degrees. Scrub potatoes; pierce several times with a fork. Place in a foil lined 15 X 10 X 1 inch baking pan; bake 60-70 minutes or until tender.
    2. When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp. Leaving 1/4 inch thick shells.
    3. In a large bowl, mash pulp with milk and butter, adding spinach, Monterey jack cheese, 1/4 cup cheddar cheese, onion, salt, and pepper. Spoon mixture into potato shells; return to baking pan. Sprinkle with remaining cheddar cheese. Bake 20-25 minutes or until heated through and cheese is melted.

 

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