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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!

 

Yield:

6 servings (serving size: 1 potato half)

 

Ingredients

  • 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)

 

Preparation

  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 http://dss.mo.gov/fsd/fstamp/. 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