Twice Baked Potatoes with Spinach and Onion
We like it very much and find these filling enough to use as a main course for a light supper.
- 4 large
- baking potatoes
- 2 Tbsp
- olive oil
- 1 medium
- onion, chopped
- 3/4 c
- frozen spinach, thawed and drained well
- 1/4 c
- sour cream
- salt and freshly ground black pepper to taste
- 4 Tbsp
- grated parmesan cheese or 8 tablespoons cheddar cheese (your preference)
Use this mixture to fill the potato skins. Then place each one on a baking dish. Sprinkle with cheese. Bake 15 minutes or until heatedthrough. Serve immediately.