Delicious recipe I found on the AARP website and altered slightly. This recipe can easily serve 4 people; I served it for 2, and we saved half for another day.
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| Twice Baked Potato stuffed with fresh Spinach |
Ingredients
- 2 large russet potatoes
- 1 tablespoons olive oil
- ½ cup onion, chopped
- 1 large garlic clove, minced
- 5 oz. package fresh spinach
- ½ teaspoon dried oregano
- 3 tablespoons lowfat cream cheese
- Freshly ground pepper and kosher salt
- 2 tablespoons feta or blue cheese + more
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| Potato served with fresh green beans and rainbow trout |
Directions
Pierce potatoes with fork. Bake in 400° oven until soft, about 50 minutes. Remove from oven, cut in half, and scoop insides into a bowl; smash with a fork or masher. Set potato skin shells aside, and reduce oven to 375°.
Heat oil in skillet and sauté onion until soft. Stir in garlic, spinach, and oregano; cook until spinach is soft, about 2 minutes more. Mix spinach mixture into mashed potatoes with remaining ingredients. Mix well.
Scoop potato mixture into reserved potato skin shells. Top with additional cheese and bake 20 to 25 minutes more.
Enjoy!
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