These cheesy, twice-baked potatoes are easy and quick to prepare, using ingredients you probably already have on hand. Don’t worry much if the potato skin falls apart when scooping out the potato flesh – you can place and serve the potato skins in individual ramekins, hiding any torn peels. Spinach can be swapped for fresh mushrooms or frozen broccoli. You can also serve a variety of baked potatoes by dividing the potato mixture three ways, adding spinach, mushroom, and broccoli to each. Enjoy!
8 medium to large potatoes
1 cup fresh parsley, chopped fine
1 tbsp salt
2 tbsp butter or oil
2 onions, diced
16 oz shredded mozzarella cheese
2 cups frozen spinach
- Scrub potato skins and wrap each individually in foil.
- Place on a lined baking tray and bake at 350 degrees Fahrenheit for 1-1 ½ hours.
- When the cooked potatoes are thoroughly cooled off, cut each in half lengthwise and carefully separate the potato flesh from the skin with a spoon, placing the potato flesh into a large bowl, and skins on a lined tray. Be sure to leave a bit of potato attached to the skin to keep it from tearing apart.
- Use a fork or potato mashing tool to smash the potato flesh to the consistency of mashed potatoes. Set aside.
- In a large skillet, sauté onions in butter until golden, about 15 minutes on a low flame, stirring often so it doesn’t burn. Add spinach and cook until soft. Add salt to taste.
- Remove spinach and onion mixture from the flame and add to the bowl of mashed potatoes. Add parsley and mix well.
- Carefully spoon the potato-spinach mixture back into cooked potato skins and cover with a generous helping of mozzarella.
- Broil on low for 5-7 minutes, until the cheese is browned and melted.
Recipe, photo, and styling by Adina Yaakov, registered dietitian nutritionist. For more recipes, visit her website www. OnceUponAThyme.co.