❄ SPINACH TWICE BAKED POTATOES

This easy SPINACH TWICE BAKED POTATOES Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

INGREDIENTS

4 large baking potatoes, scrubbed well 1 (10 ounce) package frozen chopped spinach, thawed 1?4 cup butter (more if you dare) 1?4 cup sour cream 1?2 cup warm milk, approximately 2 cups grated cheddar cheese salt and pepper 1 pinch cayenne

DIRECTIONS

Cut a small slit on top of each potato, and place in a 400F oven for 1 hour or until completely done. Cut each potato in half, lengthwise, and scoop out into large bowl. Place the potato shells on a baking sheet. Squeeze the spinach to get all the water out of it, and until it is fairly dry; set aside. Mash the potatoes in the bowl with the butter, sour cream and milk, salt, pepper and cayenne. Fold in the spinach and 1/2 the cheddar cheese. Fill potato shells with this mixture. Top with remaining cheddar cheese. These potatoes can be made in advance and kept in the refrigerator for a day prior to baking. Bake at 350F for about 30 minutes or until heated through and the cheese on top has melted and browned a little.

by: Geema