Twice-Baked Cheese Potatoes

Enjoy this creamy potatoes, beans and spinach casserole baked using two types of cheese for a filling dinner!

  • prep time 15 min
  • total time 1 hr 50 min
  • ingredients 11
  • servings 4

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
  • 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 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    420
    (
    Calories from Fat
    155),
    % Daily Value
    Total Fat
    17g
    17%
    (Saturated Fat
    9g,
    9%
    ),
    Cholesterol
    150mg
    150%;
    Sodium
    380mg
    380%;
    Total Carbohydrate
    51g
    51%
    (Dietary Fiber
    7g
    7%
    ),
    Protein
    23g
    23%
    ;
    % Daily Value*:
    Exchanges:
    *Percent Daily Values are based on a 2,000 calorie diet.
    © 2013 ®/TM General Mills All Rights Reserved