Spinach Twice Baked Potatoes

Total Time: 1 hr 55 mins Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 4 large baking potatoes, scrubbed well
• 1 (10 ounce) package frozen chopped spinach, thawed
• 1/4 cup butter (more if you dare)
• 1/4 cup sour cream
• 1/2 cup warm milk, approximately
• 2 cups grated cheddar cheese
• salt and pepper
• 1 pinch cayenne

Recipe

• 1 cut a small slit on top of each potato, and place in a 400°f oven for 1 hour or until completely done.
• 2 cut each potato in half, lengthwise, and scoop out into large bowl.
• 3 place the potato shells on a baking sheet.
• 4 squeeze the spinach to get all the water out of it, and until it is fairly dry; set aside.
• 5 mash the potatoes in the bowl with the butter, sour cream and milk, salt, pepper and cayenne.
• 6 fold in the spinach and 1/2 the cheddar cheese.
• 7 fill potato shells with this mixture.
• 8 top with remaining cheddar cheese.
• 9 these potatoes can be made in advance and kept in the refrigerator for a day prior to baking.
• 10 bake at 350°f for about 30 minutes or until heated through and the cheese on top has melted and browned a little.