Twice-Baked Spinach Potatoes

Cooking With Nick Stellino
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Ingredients:

4 Russet potatoes
4 tablespoons butter, melted
6 tablespoons freshly grated Parmigiano Reggiano cheese
2 garlic cloves, finely chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped fresh spinach
1/4 cup chopped tomatoes, preferably Roma
Serves 8
Printable Version
Preheat the oven to 400 F. Wash the potatoes and prick the skin on both sides with a fork. Place on a baking sheet and bake for 1 hour. Remove from the oven anc cool for 10-15 minutes. When cook enough to handle, cut the potatoes in half, lengthwiae. Scoop the pulp into a large mixing bowl, being careful not to tear the skin. Leave a 1/4 inch thickness of pulp in the skin.
Preheat the oven to 400 F. Add 3 tablespoons of the butter, 4 tablespoons of the cheese, the garlic, salt and pepper to the potato pulp and mix well. Gently fold in the spinach and tomato. Fill the potato shells with the mixture, brush with the remaining butter and sprinkle with the remaining cheese. Place on a baking sheet and bake for 30 minutes, until the tops are browned. The twice-baked potatoes are ready to serve.
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