twice baked potatoes with spinach and onion
(2 ratings)
A friend gave me this recipe. She grows lots of spinach (and shares with friends). She recommended this recipe as one way to use frozen spinach. We like it very much and find these filling enough to use as a main course for a light supper.
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(2 ratings)
yield
4 serving(s)
prep time
15 Min
cook time
1 Hr 10 Min
Ingredients For twice baked potatoes with spinach and onion
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4 lgbaking potatoes
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2 Tbspolive oil
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1 mdonion, chopped
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3/4 cfrozen spinach, thawed and drained well
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1/4 csour cream
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salt and freshly ground black pepper to taste
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4 Tbspgrated parmesan cheese or 8 tablespoons cheddar cheese (your preference)
How To Make twice baked potatoes with spinach and onion
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1Bake the potatoes for about 1 hour at 400 degrees or until done. Remove them from the oven and allow them to cool until still warm but you are able to easily handle them. Cut the top off lengthwise and scoop out the insides, reserving skins.
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2Meanwhile, heat the oil in a medium saucepan. Saute the onion until just soft then add the spinach. Stir to combine. Allow to cool slightly. Pour into a bowl. Combine the sour cream, salt, pepper and potato and mash until smooth. 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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