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Cheesy Twice Baked Potatoes
Serves 6 |
A classic that always satisfies.
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Ingredients:
| 3 Russet potatoes |
| 1/2 cup cream cheese |
| 1/2 cup milk |
| black pepper, to taste |
| 1 3/4 cups Cheddar cheese, shredded |
| 1/4 cup finely chopped onion |
| Salt, to taste |
| sliced green onions, for garnish |
| Cooked bacon, diced, for garnish |
Directions:
- Preheat oven to 400° F.
- Pierce potatoes with a fork then bake until tender, about 1 hour and 15 minutes.
- When cool enough to handle, cut each potato in half lengthwise then scoop out pulp into a bowl, leaving a 1/4" thick shell. With a potato masher, mash pulp.
- Place cream cheese and milk in a separate large bowl; whisk until combined.
- Add potato pulp, spinach, 1 cup cheddar cheese, and onion to cream cheese-milk mixture. Season with salt and black pepper, and then stir well, until combined.
- Spoon potato mixture into shells, and sprinkle each potato with 2 tablespoons cheddar cheese. Set stuffed potatoes on a baking sheet. Bake until thoroughly heated, about 15 minutes.
- Garnish with green onions and bacon before serving.
| Cooking Method: | Bake |
| Main Ingredient: | Potato |
| Course: | Snack, appetizer |
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