Friday rolls around and I’m staring at these 3 Idaho potatoes that we have. J and I both love mashed, he likes them with dill and I like them with pesto. We have all the ingredients necessary to make some awesome mashed potatoes. But then I think, mashed are awesome but baked potatoes are really awesome…maybe there is a way to get the best of both worlds. Inspiration strikes, I’ll do some SPINACH TWICE BAKED POTATOES. The result, just as awesome as plain ol’ mashed.
- 3 mashed potatoes
- Dollops of low-fat sour cream
- Salt and Pepper
- 1 c. shredded cheddar cheese
- 1-2 cups of chopped fresh spinach
- Alternates: 1-2 tablespoons of pesto, bacon crumbles, 1-2 tbls of dill, soft cheeses (instead of cheddar cheese)
- Pre-heat oven to 425*
- Scrub the potatoes really well, since you’ll be eating the skins
- Make sure to stab the potatoes on “both” sides w/ a fork or knife (I forgot to this till the potatoes were about 1/2 way done…woops)
- Place the potatoes straight on the middle rack and bake for about an hour. They’ll be ready when a knife slides easily in and out.
- When done, place aside to cool until you can handle them.
- Wash and chop the spinach and gather the rest of your ingredients.
- Halve the potatoes and scoop out the insides leaving the crispy skins as shells. (This was much easier than I expected, before this step I was expected to abort mission and just make some mashed.)
- Mix the potato guts with spinach, 3/4 c. cheddar cheese, sour cream, salt and pepper to taste.
- Load the empty potato skins with the yummy potato, cheese, spinach mixture.
- Top with the remaining cheese.
- Put back into the oven at ~400* for 20-30 mins in a baking dish.
We served these as a side with chicken, homemade spicy barbecue sauce, and the rest of the spinach.