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Twice-Baked Cheese Potatoes
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Prep Time:
15 minutes
Total Time:
1 hour 50 minutes
Indulge in a decadent cheesy potato and spinach casserole for a comforting meal.
Ingredients:
  • 4 medium baking potatoes
  • 1/2 can (15- to 16-ounce size) great northern or cannellini beans, rinsed and drained
  • 1/4 cup sour cream
  • 1/4 cup chopped fresh chives
  • 3 cups chopped spinach (4 ounces)
  • 1 cup ricotta cheese
  • 1/2 cup shredded Cheddar cheese (2 ounces)
  • 3/4 cup chopped onions (1 1/2 medium)
  • 2 teaspoons margarine or butter, softened
  • 1 tablespoon bacon flavor bits or chips, if desired
Instructions:
  • Preheat oven to 375°F. Use a fork to pierce the potatoes. Bake for 1 to 1 1/4 hours until tender. Allow to cool slightly until easy to handle. Cut the potatoes in half lengthwise and scoop out the inside, leaving a thin shell.
  • In a medium bowl, combine mashed potatoes and beans. Mix in 2 tablespoons of sour cream, 2 tablespoons of chives, and the rest of the ingredients. Fill the shells with the potato mixture and place them in an ungreased 13x9x2-inch rectangular pan.
  • Bake for 15 to 20 minutes, until hot and golden brown. Garnish with 2 tablespoons of sour cream, chives, and bacon bits before serving.

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