Twice-Baked Cheese Potatoes

(1)
  1 reviews
  • 15|min prep time
  • 1|hr|50|min total time
  • 11 ingredients
  • 4 servings

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

Directions

  1. 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. 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. 3 Bake uncovered 15 to 20 minutes or until hot and light brown. Top with remaining 2 tablespoons sour cream, chives and bacon bits.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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