Twice Baked Super Spuds

Makes 8 Servings

 

Ingredients

 

4 large russet potatoes (about 3 pounds)
1 tablespoon olive oil
1 garlic clove
One 6-ounce bag prewashed baby spinach (about 4 packed cups)
1/4 teaspoon onion powder
3/4 cup 1% lowfat milk
3/4 cup preshredded reduced-fat Cheddar cheese, divided
1/4 cup grated Parmesan cheese
2 tablespoons real bacon bits, divided
Salt and pepper to taste

 

 

Directions

 

Preheat the oven to 375F.  Wash the potatoes and prick them several times each with a fork.  Place them in the oven and bake until tender, about 1 hour 15 minutes.  Remove from the oven, slice in half and let cool for about 10 minutes.  While the potatoes are cooling, heat the oil in a large nonstick skillet or saucepan over medium heat. Add the garlic and sauté until golden, 30 seconds to 1 minute.  Add the spinach and onion powder and cook, stirring frequently, until wilted, about 5 minutes.  Scoop out the insides of the potatoes, leaving a 1/4-inch rim of potatoes in the skins.  In a large bowl, mash the potatoes with the milk, 1/2 cup Cheddar cheese, Parmesan cheese, and 1 tablespoon bacon bits.  Stir in the cooked spinach.  Season with salt and pepper to taste.  Place the potato skins onto a baking sheet and fill evenly with the potato mixture.  Sprinkle with the remaining cheese and bacon bits.  Bake for 15 minutes.

 

Nutrition Information per Serving (one potato half)

 

210 calories, 4.5g fat, 2g saturated fat, 200mg sodium, 35g carbohydrate, 3g fiber, 9g protein, 60% vitamin C

TIP:
Use plastics to lock out oxygen and lock in flavor and nutrients. Keeping out the oxygen helps to keep foods fresher longer. When using plastic wrap, bags or containers to store perishables, squeeze the air out and seal lids tight. Store food in small, shallow (less than two inches deep) containers with lids.    » more
 
TIP:
This dish makes 4 servings if you’re serving it as a main meal. Make it vegetarian by using vegetarian-style bacon bits or leaving them out entirely.    » more
 
Recipe by Liz Weiss, MS, RD. Liz Weiss is an award-winning journalist and registered dietitian specializing in health, nutrition and culinary communications.    » more
 
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