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

Need a gluten free main course? Twice-Baked Cheese Potatoes could be a super recipe to try. One serving contains 511 calories, 24g of protein, and 21g of fat. This recipe serves 4. From preparation to the plate, this recipe takes roughly 1 hour and 50 minutes. If you have chives, cannellini beans, cheddar cheese, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Heat oven to 375º. Pierce potatoes with fork.

Ingredients you will need

Potato

Equipment you will use

Oven

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