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Ultimate Cheesy Spinach Stuffed Twice-Baked Potatoes

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Ingredients

Adjust Servings:
4 large baking potatoes, scrubbed well
1 (10 ounce) package frozen chopped spinach, thawed
1/4 cup butter (more if you dare)
1/4 cup sour cream
1/2 cup warm milk, approximately
2 cups grated cheddar cheese
salt and pepper
1 pinch cayenne

Nutritional information

351.9
Calories
208 g
Calories From Fat
23.2 g
Total Fat
14.4 g
Saturated Fat
67.7 mg
Cholesterol
358.1 mg
Sodium
23.8 g
Carbs
3.2 g
Dietary Fiber
1.7 g
Sugars
13.9 g
Protein
168 g
Serving Size

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Ultimate Cheesy Spinach Stuffed Twice-Baked Potatoes

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    • 135 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Spinach Twice Baked Potatoes


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    Steps

    1
    Done

    Cut a Small Slit on Top of Each Potato, and Place in a 400f Oven For 1 Hour or Until Completely Done.

    2
    Done

    Cut Each Potato in Half, Lengthwise, and Scoop Out Into Large Bowl.

    3
    Done

    Place the Potato Shells on a Baking Sheet.

    4
    Done

    Squeeze the Spinach to Get All the Water Out of It, and Until It Is Fairly Dry; Set Aside.

    5
    Done

    Mash the Potatoes in the Bowl With the Butter, Sour Cream and Milk, Salt, Pepper and Cayenne.

    6
    Done

    Fold in the Spinach and 1/2 the Cheddar Cheese.

    7
    Done

    Fill Potato Shells With This Mixture.

    8
    Done

    Top With Remaining Cheddar Cheese.

    9
    Done

    These Potatoes Can Be Made in Advance and Kept in the Refrigerator For a Day Prior to Baking.

    10
    Done

    Bake at 350f For About 30 Minutes or Until Heated Through and the Cheese on Top Has Melted and Browned a Little.

    Avatar Of Dylan Ward

    Dylan Ward

    Ramen enthusiast creating flavorful and authentic Japanese noodle soup.

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