This recipe calls for already baked potatoes so you can turn them into dinner quick and easy any night of the week. If you’re in a rush feel free to microwave the potatoes ahead of time, but they are best when baked for about 1 hour in a 400°F oven.
The classic stuffing is broccoli and you can use steamed or thawed frozen broccoli, but we really liked how spinach worked and highly recommend. You can skip the step of sautéing the spinach, but it is a nice flavor boost.
This meal can be a low calorie dinner or serve half a potato as a side to your favorite fish main or even some Over Easy Eggs..
Garlic Spinach Twice Baked Potatoes
Servings
4 Servings
Ingredients
- 4 medium Russet potatoes baked
- 2 tablespoon extra virgin olive oil divided
- 8 ounces frozen spinach thawed and drained
- 2 cloves garlic minced
- 1/4 cup low fat milk
- 1/4 cup plain low fat Greek yogurt
- 4 green onion chopped
- Kosher salt to taste
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat oven to 425F.
- Cut the pre-prepped potatoes in half. Scoop the flesh into a medium bowl, leaving a 1/4-inch thick shell. Place shells on sheet pan, drizzle with evoo and place in oven while you prepare the filling.
- In a small saute pan with remaining 1 tablespoon evoo saute garlic with spinach until mixed well and fragrant. Turn off heat, add salt to taste.
- In a bowl, mash potato flesh with milk, yogurt, spinach and green onions. Add salt to taste. Divide mixture among crisped potato skins, bake until hot about 25 minutes. Sprinkle with cheese and bake until melted.
- Garnish with more green onions if desired.
Nutrition
Nutrition Facts
Garlic Spinach Twice Baked Potatoes
Amount per Serving
Calories
350
% Daily Value*
Fat
16
g
25
%
Sodium
180
mg
8
%
Carbohydrates
44
g
15
%
Fiber
5
g
21
%
Protein
12
g
24
%
* Percent Daily Values are based on a 2000 calorie diet.
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