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Twice-Baked Cheese Potatoes

Twice-Baked Cheese Potatoes
  • Prep 15 min
  • Total 1 hr 50 min
  • Servings 4
Enjoy this creamy potato, bean and spinach casserole packed with two types of cheese for a hearty dinner!
Updated October 22, 2010

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

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.

  • 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.

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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