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Title: Cheddar & Spinach Twice-Baked Potatoes
Categories: Potatoes, Greens, Cheese, Vegetables, Dairy
Yield: 12 servings

6 lg (12 oz ea) baking potatoes
1/2 c Milk
6 tb Butter, softened
10 oz Box chopped spinach; thawed,
- squeezed dry
3/4 c Shredded Monterey Jack
- cheese
3/4 c Shredded Cheddar cheese;
- divided
1/4 c Fine chopped red onion
1 ts Salt
1/4 ts Pepper

Set oven @ 375+|F/190+|C.

Scrub potatoes; pierce each several times with a fork.
Place in a foil-lined 15" X 10" X 1" baking pan; bake
60-70 minutes or until tender.

When cool enough to handle, cut each potato lengthwise
in half. Scoop out pulp, leaving 1/4" thick shells.
In a large bowl, mash pulp with milk and butter, adding
spinach, Monterey Jack cheese, 1/4 cup cheddar cheese,
onion, salt and pepper.

Spoon into potato shells; return to baking pan. Sprinkle
with remaining cheddar cheese. Bake 20-25 minutes or
until heated through and cheese is melted.

Jody Augustyn, Loup City, NE

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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