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Irish Twice-Baked Potatoes

Jami Nolen

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)



  1. Preheat oven to 400 F.
  2. 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.
  3. Sautee onion for 2 minutes until tender. Add fresh spinach and cook until spinach is wilted.
  4. 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.
  5. 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.


Nutrition Information

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 For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Wednesday, March 17, 2010