Irish Twice-Baked Potatoes
March 14, 2010
Just in time for St. Patrick's Day, a potato recipe that will have you seeing green!
6 servings (serving size: 1 potato half)
- 3 large baking potatoes (about 12 ounces each)
- ½ cup 1% low-fat milk
- ½ cup tub-style light cream cheese (about 4 ounces)
- 1¾ cups (7 ounces) shredded reduced-fat sharp cheddar cheese, divided
- ¼ cup finely chopped onion
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 (10-ounce) package fresh baby spinach
- Sliced green onions (optional)
- Preheat oven to 400° F.
- Pierce potatoes with a fork, and bake at 400° for 1 hour and 15 minutes or until tender. Let them cool. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell.
- Sautee onion for 2 minutes until tender. Add fresh spinach and cook until spinach is wilted.
- Mash potato 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, salt, pepper, and onion and spinach mixture; 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.
Calories: 349 (26% from fat)
Fat: 10 g (sat 5.8 g, mono 1.8 g, poly 0.4 g)
Protein: 17.5 g
Carbohydrate: 49 g
Fiber: 4.7 g
Cholesterol: 34 mg
Iron: 3.5 mg
Sodium: 501 mg
Calcium: 414 mg
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.
Last update: Wednesday, March 17, 2010