Twice-Baked Cheese Potatoes

Enjoy this creamy potato, bean and spinach casserole packed with two types of cheese for a hearty dinner!

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Prep Time 15 min
Total Time 1 hr 50 min
Servings 4

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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Directions

1 Heat oven to 375º. 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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.