The Pioneer Woman Tasty Kitchen
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Terrific Twice Baked Potatoes

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Level: Easy

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Description

What I love most about this recipe is not only the amazing blend of flavors, but that you can prepare it hours before dinner and pop it into the fridge. About half an hour before dinner take them out and allow to come to room temp. Then bake as directed. There is one disclaimer: I can guarantee wonderful compliments will start flying at you left and right!

Ingredients

  • 5  Potatoes (baker Size, Russet Or Similar)
  • 3 cups Spinach
  • 1 Tablespoon Butter
  • ¼ cups Onion
  • 2 cloves Garlic
  • 10 strips Bacon
  • ¾ cups Milk
  • ¼ cups Fresh Chopped Parsley
  • 2 cups Shredded Cheddar Cheese

Preparation

Preheat the oven to 400 F. Scrub the potatoes well and then cut slits in the top of the potatoes. Bake them in the oven for 1 hour.

Chop 3 cups of spinach into strips. Heat 1 tablespoon of butter in a skillet over medium heat. Add the spinach and saute until wilted. Remove spinach pan from heat and set aside.

Chop the onion finely and mince garlic. Saute onion and minced garlic until the onions are nice and soft. Remove the mixture from the skillet and set aside.

Chop 10 strips of bacon into small pieces and cook until crisp. Set aside for topping.

When potatoes are done remove them from the oven. Turn the oven down to 350 F. Cut the potatoes in half lengthwise and scoop out the potato from the skins. Place the skins in a 9×13 pan and put the potato flesh in a large mixing bowl. Add ¾ cup of milk to the potatoes and mash thoroughly. Add the sauteed ingredients and the parsley (not the bacon!) to the potatoes and mix well.

Fill the potato skins with the mashed potato mixture. Top with bacon and cheddar cheese. Bake at 350 F for 30 minutes. To add an appealing golden brown touch, put the potatoes under the broiler for just a minute at the end of the cook time! Enjoy!

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The Hungry Lovers on 2.21.2013

This looks really good – can’t wait to try it!

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