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Cheddar & Spinach Twice-Baked PotatoesTaste of Home

Cheddar & Spinach Twice-Baked Potatoes

TOTAL TIME: Prep: 1-1/4 hours Bake: 20 min. YIELD: 12 servings.
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

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

  • 1. 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.
  • 2. 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.
  • 3. 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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