Description
Italian Twice Baked Potatoes
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Directions
SUMMARY
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Yield: Serves: 8
INGREDIENTS
- 2 to 2-1/2 lbs. (4 large) baking potatoes, scrubbed and pierced with fork
- 3/4 cup sour cream
- 1/4 cup milk
- 3/4 tsp. salt
- 1/4 tsp. pepper
- 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
- 2 cups Sargento® Chef Blends™ Shredded 6 Cheese Italian, divided
- 1 Tbsp. finely chopped fresh basil
DIRECTIONS
- 1
Place potatoes on paper towel in microwave oven. Microwave on HIGH 8 minutes. Turn potatoes over; microwave 8 minutes more or until tender. Let stand 5 minutes.
- 2
Combine sour cream, milk, salt and pepper in medium bowl. Cut potatoes in half lengthwise. Scoop potato pulp into bowl leaving 1/4-inch shell. Place shells on foil-lined baking sheet. Mix potato pulp into sour cream mixture. Stir in spinach and 1 cup cheese.
- 3
Mound mixture into potato shells. Bake in preheated 350°F oven 20 minutes or until heated through. Sprinkle with remaining cheese. Bake 2 minutes or until cheese is melted; sprinkle with basil.
Nutrition
Nutrition Facts
Serves: 8
Amount Per Serving
Calories 276
Total Fat 10.6g
Saturated Fat 6.2g
Trans Fat 2.6g
Polyunsaturated Fat 0.5g
Cholesterol 29mg
Sodium 474mg
Carbohydrates 36g
Protein 12g
Dietary Fiber 4g
Vitamin A 372RE
Vitamin C 25mg
Calcium 276mg
Iron 3mg
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