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Prep 15min
Total1hr50min
Servings4
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Ingredients
4
medium baking potatoes
1/2
can (15- to 16-ounce size) great northern or cannellini beans, rinsed and drained
1/4
cup sour cream
1/4
cup chopped fresh chives
3
cups chopped spinach (4 ounces)
1
cup ricotta cheese
1/2
cup shredded Cheddar cheese (2 ounces)
3/4
cup chopped onions (1 1/2 medium)
2
teaspoons margarine or butter, softened
2
eggs
1
tablespoon bacon flavor bits or chips, if desired
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Steps
1
Heat oven to 375°. Pierce potatoes with fork. Bake 1 to 1 1/4 hours until tender. Cool just until easy to handle. Cut potatoes lengthwise in half; scoop out inside, leaving a thin shell.
2
Mash potato and beans in medium bowl. Stir in 2 tablespoons of the sour cream, 2 tablespoons of the chives and remaining ingredients. Fill shells with potato mixture. Place in ungreased rectangular pan, 13x9x2 inches.
3
Bake uncovered 15 to 20 minutes or until hot and light brown. Top with remaining 2 tablespoons sour cream, chives and bacon bits.
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The best baking potatoes are the white Russets or Idaho varieties recognized by their long shape. This type of potato bakes into dry, fluffy perfection. If you are in a hurry, microwave the potatoes on High 12 to 14 minutes and finish the filled potato shells in the oven.
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Nutrition Facts
Serving Size:1 Serving
Calories
420
Calories from Fat
155
Total Fat
17g
Saturated Fat
9g
Cholesterol
150mg
Sodium
380mg
Total Carbohydrate
51g
Dietary Fiber
7g
Protein
23g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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