Twice Baked Potatoes

These potatoes are one of the hubs favorite side dishes.  But then again, he will completely devour ANY KIND of potato side dish, as long as the ratio of potato to vegetables does not exceed 2:1.  These are super easy to make and look really pretty if you are having guests for dinner.

I was hesitant to share this as I don’t really use a recipe.  When I make something like this, I constantly taste until I have the texture and flavor that I am going for.  In the recipe, I just guessed at the amounts of butter, sour cream, milk, salt, and pepper.  If you are making this, add a little at a time, and stop when it tastes good to you.

Twice Baked Potatoes

Ingredients

• 4 large baking potatoes
• 1/2 tbsp. light butter
• 3 tbsp. fat free sour cream
• 3-4 tbsp. skim milk
• 1/2 tsp. salt 
• 1/4 tsp ground black pepper
• 1 box frozen chopped spinach, cooked and drained
• shredded cheddar cheese
• 4 strips bacon, cooked and crumbled

Directions

1. Scrub potato skins and pierce with a fork.  Wrap in foil and bake at 400 degrees until fork tender, approximately 1 hour.  Let cool enough to handle easily.
2. Cut a large oval shape in the top of each potato and peel off the oval of potato skin.
3. Using a spoon, carefully scoop the pulp from the potatoes into a large bowl, leaving about a 1/4 inch layer of pulp on the skin (just so they don't rip/collapse when you restuff them)
4. Add butter, sour cream, milk, salt, and pepper to the bowl.  Using a fork or a handheld masher, mash the potato pulp until smooth.  Stir in cooked spinach.
5. Spoon the potato mixture back into the shells.  Mound the extra mixture on top.
6.  Cook for 15 minutes.  Sprinkle cheese and bacon on top and cook 15 minutes more, until cheese is melted and potato is heated through.

*Steamed chopped broccoli is an excellent substitution for the spinach in this!