HUMMINGBIRD DEEP DISH COOKIE IN A SKILLET1 c. packed light brown sugar½ c. sugar4 oz.…
![DELICIOUS TWICE-BAKED SPINACH POTATOES](https://geauxaskalice.com/wp-content/uploads/2024/05/444139006_7327466934046057_6310334333989977283_n.jpg)
DELICIOUS TWICE-BAKED SPINACH POTATOES
![](https://geauxaskalice.com/wp-content/uploads/2024/05/444139006_7327466934046057_6310334333989977283_n.jpg)
DELICIOUS TWICE-BAKED SPINACH POTATOES
3 large baking potatoes
½ c. milk
½ c. soft cream cheese
2 c. shredded sharp cheddar cheese, divided
¼ c. finely chopped onion
Salt, black pepper
1 (10-oz.) pkg. frozen chopped spinach, thawed, drained and squeezed dry
Sliced green onions, garnish
- Preheat oven 400.
- Scrub and pierce potatoes and bake until tender.
- Cool to touch.
- Cut each potato in half lengthwise. Scoop out pulp, leaving skin intact.
- Mash pulp with potato masher.
- Combine milk and cream cheese in another bowl, stir with whisk.
- Add the potato pulp, 1 c. cheese, onion, spinach and season with salt and pepper.
- Spoon mixture into shells.
- Sprinkle top with remaining cheese.
- Place on baking sheet and heat for 15 minutes or until thoroughly heated.
- Garnish with green onions.
*You can change up veggies and add meats or other cheeses.