Twice Baked Super Spuds
Makes 4 Servings
Ingredients
- 4 large russet potatoes (about 3 pounds)
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, minced
- One 6-ounce bag prewashed baby spinach (about 4 packed cups)
- 1/4 teaspoon onion powder
- 3/4 cup 1% lowfat milk
- 3/4 cup preshredded reduced-fat Cheddar cheese, divided
- 1/4 cup grated Parmesan cheese
- 2 tablespoons vegetarian-style bacon bits, divided
- Salt and freshly ground black pepper
Directions
- Preheat the oven to 375ºF.
- Wash the potatoes and prick them several times with a fork. Place them in the oven and bake until tender, about 1 hour 15 minutes. Remove from the oven, slice in half lengthwise and let cool for about 10 minutes.
- While the potatoes are cooling, heat the oil in a large nonstick skillet or saucepan over medium heat. Add the garlic and sauté until golden, 30 seconds to 1 minute. Add the spinach and onion powder and cook, stirring frequently, until wilted, about 5 minutes. Place on a cutting board and coarsely chop.
- Scoop out the insides of the potatoes, leaving a 1/4-inch rim of potato in the skins. In a large bowl, mash the potatoes with the milk, 1/2 cup Cheddar cheese, Parmesan cheese, and 1 tablespoon bacon bits. Stir in the cooked spinach. Season with salt and pepper to taste.
- Place the potato skins onto a baking sheet and fill evenly with the potato mixture. Sprinkle with the remaining cheese and bacon bits. Bake for 15 minutes.