Twice-Baked Spinach Potatoes Featured

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3 large baking potatoes (about 12 ounces each)

  • 1/2 cup 1% low-fat milk 

  • 1/2 cup tub-style light cream cheese (about 4 ounces)

  • 1 3/4 cups (7 ounces) shredded reduced-fat sharp cheddar cheese, divided

  • 1/4 cup finely chopped onion

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

  • Sliced green onions (optional)


  1. Preheat oven to 400°.

  2. Pierce potatoes with a fork, and bake at 400° for 1 hour and 15 minutes or until tender. Cool. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Mash pulp with a potato masher. Combine milk and cream cheese in a large bowl, and stir with a whisk. Add potato pulp, 1 cup cheddar cheese, onion, salt, pepper, and spinach; stir well. Spoon potato mixture into shells; sprinkle each half with 2 tablespoons cheddar cheese. Place stuffed potatoes on a baking sheet; bake at 400° for 15 minutes or until thoroughly heated. Garnish with green onions, if desired.

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