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Twice-Baked Cheese Potatoes

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

Tips from the Betty Crocker Kitchens

  • tip 1
    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

420 Calories, 17g Total Fat, 23g Protein, 51g Total Carbohydrate

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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