Ingredients
-
4
-
1
-
1/4
-
1/4
-
1/2
-
2
-
-
1
-
-
-
-
-
-
-
Directions
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. |
