Cheddar & 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:
- 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.
- When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp. Leaving 1/4 inch thick shells.
- 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.