Spinach Twice Baked Potatoes

1. 1

   Cut a small slit on top of each potato, and place in a 400u00b0F oven for 1 hour or until completely done.

2. 2

   Cut each potato in half, lengthwise, and scoop out into large bowl.

3. 3

   Place the potato shells on a baking sheet.

4. 4

   Squeeze the spinach to get all the water out of it, and until it is fairly dry; set aside.

5. 5

   Mash the potatoes in the bowl with the butter, sour cream and milk, salt, pepper and cayenne.

6. 6

   Fold in the spinach and 1/2 the cheddar cheese.

7. 7

   Fill potato shells with this mixture.

8. 8

   Top with remaining cheddar cheese.

9. 9

   These potatoes can be made in advance and kept in the refrigerator for a day prior to baking.

10. 10

    Bake at 350u00b0F for about 30 minutes or until heated through and the cheese on top has melted and browned a little.

* Per serving · 4 servings · Values may vary.