Twice Baked Spinach Potatoes

Made, Written & Photographed by the Creators of the Point

The key to having veggie-haters like their spinach, is to hide it inside a starchy delicious potato (trust me because I myself am a veggie-hater). Don't forget that the cheesy topping also is good at covering up those green leaves!

BUT, if you like Spinach and enjoy the taste, you can definitely still get enough of that flavor to devour these in seconds.

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Twice Baked Spinach Potatoes

makes 6 potatoes

Ingredients:

• 3 potatoes scrubbed clean

• 3 tablespoons butter

• 1/4 cup milk

• 3/4 cup cheddar cheese shredded

• 1/4 cup colby jack cheese shredded

• 2 tablespoons green onion chopped

• 1/2 teaspoon pepper

• 1/2 teaspoon salt

• 1/2 cup frozen spinach thawed with excess water squeezed out

Instructions:

1. Preheat your oven to 375F. Line a baking sheet or pan with aluminum foil.

2. Lay your clean potatoes on the prepared pan and use a fork to poke each several times. Bake for 60-70 minutes or until they are tender when punctured with a fork.

3. Once they've cooled to a cooler temperature, cut each potato in half and spoon out the middle of the potato. Leave about 1/4 inch lining around the skin.

4. Add your scooped out middles to a medium bowl and mash together with 3 tablespoons butter and 1/4 cup milk.

5. Once potatoes are mashed and fluffy, add in 1/2 cup cheddar and 1/4 cup Colby cheeses. Stir to combine the melty cheese. Add in your green onions, salt and pepper, spinach and stir again.

6. Spoon the cheesy filling into each potato "pocket". Once each potato is filled evenly, top with remaining 1/4 cup cheddar cheese.

7. Bake the potatoes one more time for 20-25 minutes, or until cheese is melted and inside is heated through.

8. Remove from oven and top with sour cream, extra salt, or anything else you can think of!