Twice-Baked Cheese Potatoes

Name: Twice-Baked Cheese Potatoes
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 4
Cuisine: Global
Ingredients: 4 mediums baking potatoes; 1 cans (15- to 16-ounce size) great northern or cannellini beans, rinsed and drained; 2 eggs; 59 milliliters chopped fresh chives; 2 teaspoons margarine or butter, softened; 177 milliliters chopped onions (1 1/2 medium); 1 Tbsp bacon flavor bits or chips, if desired; 237 milliliters ricotta cheese; 57 grams 1/2 cup shredded Cheddar cheese; 59 milliliters sour cream; 113 grams cups chopped spinach

Twice-Baked Cheese Potatoes is a gluten free main course. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 511 calories, 24g of protein, and 21g of fat each. Head to the store and pick up spinach, onions, cream, and a few other things to make it today. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 50 minutes.

Instructions

Heat oven to 37

Equipment you will use

Oven

Pierce potatoes with fork.

Ingredients you will need

Potato

Bake 1 to 1 1/4 hours until tender. Cool just until easy to handle.

Equipment you will use

Oven

Cut potatoes lengthwise in half; scoop out inside, leaving a thin shell.

Ingredients you will need

Potato

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.

Ingredients you will need

Sour Cream