Appetizers & Side Dishes

Italian Twice Baked Potatoes

Prep Time: 25 min  |  Cook Time: 22 min  |  Servings: 8  |  Calories: 279
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Italian Twice Baked Potatoes
Prep Time
25 min
Cook Time
22 min

Get your oven fired up for these delicious twice-baked potatoes brimming with Italian flavors from chopped spinach and Sargento® Shredded 6 Cheese Italian sprinkled with freshly chopped basil. These potatoes make great companions for hearty dishes that need a little bit of cheesy potato flavor on the side.

  • 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® Shredded 6 Cheese Italian, divided
  • 1 Tbsp. finely chopped fresh basil
  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.

Serving Size 8

Calories 279

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 10.60g 16%
Sat. Fat 5.60g 31%
Mono Unsat. Fat 2.40g
Poly Unsat. Fat 0.50g
Cholesterol 29mg 10%
Sodium 469mg 20%
Total Carbohydrate 36g 12%
Dietary Fiber 4g 16%
Sugars 0g
Protein 13g
Vitamin A 363RE
Vitamin C 25mg 42%
Calcium 291mg 28%
Iron 3mg 17%