My husband is a rancher who loves a hearty potato dish, so consider these spuds with cheddar and spinach cowboy approved! My crowd never leaves leftovers. —Jody Augustyn, Loup City, NE
Cheddar & Spinach Twice-Baked Potatoes
Cheddar & Spinach Twice-Baked Potatoes
Prep Time
1 hour 15 min
Cook Time
20 min
Yield
12 servings
Ingredients
- 6 large baking potatoes (about 12 ounces each)
- 1/2 cup 2% milk
- 6 tablespoons butter, softened
- 1 package (10 ounces) 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 teaspoon salt
- 1/4 teaspoon pepper
Directions
- Preheat oven to 375°. Scrub potatoes; pierce each several times with a fork. Place in a foil-lined 15x10x1-in. 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-in.-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 into potato shells; return to baking pan. Sprinkle with remaining cheddar cheese. Bake 20-25 minutes or until heated through and cheese is melted.
Nutrition Facts
1 stuffed potato half: 261 calories, 11g fat (7g saturated fat), 30mg cholesterol, 363mg sodium, 34g carbohydrate (2g sugars, 5g fiber), 9g protein.
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