3 large baking potatoes
about 1/2 cup soy milk or rice milk as needed
1/4 cup Tofutti-Better Then Cream Cheese
1/4 cup finely chopped onion-sauteed
3-4 cloves garlic-minced-sauteed
1/4 teaspoon salt
lots of fresh ground black pepper or to taste.
1-10 oz. pkg. frozen chopped spinach, thawed, drained and squeezed really dry
1 cup -cheese of choice-shredded
chopped green onions
Directions:
1-Bake potatoes in oven 400 degrees or until tender.
2-Cool, cut each potato in half, scoop out pulp and
mash.
3-Add cream cheese, sauteed onions and garlic, milk, ( don't add to much milk) salt and pepper, mix well. Add 1 cup cheese, mix and then add the spinach. Mix well.
4-Put shells on baking sheet, fill with potato mixture, sprinkle with cheese.
5-Bake 400 degrees-15-20 minutes or until the cheese melts and the potatoes are heated through.
6-Garnish with green onions if desired.
After they cooled down, I froze most of them on a cookie sheet, then put them in a freezer bag after they were frozen. Be sure to mark and date the bag.
Enjoy the potatoes!!
Have a super wonderful day.
2 comments:
Just when I thought Potatoes & Kale were the tops. .you come out with these twice baked spinach potatoes. . YUM,YUM. . will fix tomorrow night. Thanks for your wonderful recipes. .P.S. will miss the ice cream-less recipes but will be first in line for some butter pecan. Luv U. . . Jean L.
I am so thrilled you love my recipes, Jean.
Thanks for the comment.
Hope your doing well,
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