Monday, September 13, 2010

Creamy Spinach Double Baked Potatoes

This is a quick and easy recipe I came up with for Gail, Pond Plant Girl, when she posted on my wall that she needed something "non salad" with fresh spinach and chives. She cooked it up and took a pic:



Creamy Spinach Double Baked Potatoes:
  • 2 large baking potatoes
  • 4 cups fresh spinach
  • 1/4 cup buttermilk
  • 1/4 cup cream cheese
  • ½ cup shredded mozzarella
  • ½ red onion, diced
  • Salt and pepper to taste
  • Optionial:
  • 4 Tbs sour cream
  • 2 Tbs chopped chives

Preheat oven to 400°.

Pierce potatoes with a fork, and bake at 400° for approximately 1 hour, or microwave by piercing with a fork, placing on wet paper towels, cooking on high for 15 minutes. In the mean time, par boil the spinach to wilt (2 min max) then throw in ice bath.

Cut each potato in half lengthwise and scoop out about ¾ of the flesh into a bowl. Put shells on lightly oiled baking sheet. Add buttermilk, cream cheese, salt and pepper (if you want to be naughty, ¼ stick of butter) to bowl. Mash with a potato masher. Mix in drained spinach, cheese, and onion. Spoon mixture into shells. Bake at 400° for about 15 minutes. Top with sour cream and chives if you wish.

With this one, I'd say have a glass of sauvignon blanc, or a pale ale....  Cheers!

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