Twice-Baked Potatoes

Name: Twice-Baked Potatoes
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 6 larges baking potatoes; 1 Tbsp canola oil; 2 teaspoons Dijon mustard; 118 milliliters shredded low-fat Cheddar; 177 milliliters low-fat sour cream; 355 milliliters sliced mushrooms; 6 servings Salt and pepper; 4 scallions, thinly sliced; 283 grams box frozen chopped spinach, defrosted and squeezed dry

Need a gluten free and vegetarian side dish? Twice-Baked Potatoes could be a great recipe to try. This recipe makes 6 servings with 265 calories, 10g of protein, and 7g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. Head to the store and pick up cream, scallions, salt and pepper, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours and 15 minutes.

Instructions

Preheat oven to400F. Pierce potatoes in several places with a fork; place on a baking sheet.

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Potato

Equipment you will use

Baking Sheet

Oven

Bake until tender, about 1 hour 15 minutes.

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Oven

Let cool for 15 minutes. Warm oil in a skillet over medium heat.

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Cooking Oil

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Frying Pan

Add mushrooms; saut until soft and golden and liquid has evaporated, about 6 minutes.

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Mushrooms

Add scallions; saut for 1 minute.

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Green Onions

Remove from heat.

Carefully slice top inch off potatoes. Scoop out flesh, leaving a 1/4-inch border.

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Potato

Transfer flesh to a bowl and mash.

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Bowl

Add mushroom mixture, spinach, mustard, sour cream and 1/2 cup Cheddar.

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Sour Cream

Mushrooms

Cheddar Cheese

Mustard

Spinach

Mix well and season with salt and pepper.

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Salt And Pepper

Divide mixture among potato shells; sprinkle with remaining Cheddar. Return to baking sheet; bake until heated through and golden brown on top, 25 to 30 minutes.

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Cheddar Cheese

Potato

Pasta Shells