Twice-Baked Spinach Potatoes
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3 large baking potatoes (about 12 ounces each)
1/2 cup 1% low fat milk
1/2 cup tub-style light cream cheese (about 4 ounces)
1 3/4 cups (7 ounces) shredded reduced-fat sharp cheddar cheese, divided
1/4 cup finely chopped onion
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
sliced green onions (garnish)

  1. preheat oven to 400.
  2. pierce potatoes with a fork, and bake at 400 for 1 hour and 15 minutes or until tender. cool.
  3. cut each potato in half lengthwise; scoop out pulp, leaving a 1/4 inch-thick shell. mash pulp with a potato masher.
  4. combine milk and cream cheese in a large bowl; stir with a whisk. add potato pulp, 1 cup cheddar cheese, onion, salt, pepper and spinach; stir well.
  5. spoon potato mixture into shells; sprinkle each half with 2 tablespoons cheddar cheese.
  6. place stuffed potatoes on a baking sheet; bake at 400 for 15 minutes or until thoroughly heated. garnish with green onions, if desired, but who wouldn't desire that.

yields 6 servings (serving size: 1 potato half)
source: cooking light (oct. 2000)

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