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Cheesy Twice Baked Potatoes

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Serves 6 | 

A classic that always satisfies.

Ingredients:

3 Russet potatoes
1/2 cup cream cheese
1/2 cup milk
black pepper, to taste
1 3/4 cups Cheddar cheese, shredded
1/4 cup finely chopped onion
Salt, to taste
sliced green onions, for garnish
Cooked bacon, diced, for garnish

Directions:

  1. Preheat oven to 400° F.
  2. Pierce potatoes with a fork then bake until tender, about 1 hour and 15 minutes.
  3. When cool enough to handle, cut each potato in half lengthwise then scoop out pulp into a bowl, leaving a 1/4" thick shell. With a potato masher, mash pulp.
  4. Place cream cheese and milk in a separate large bowl; whisk until combined.
  5. Add potato pulp, spinach, 1 cup cheddar cheese, and onion to cream cheese-milk mixture. Season with salt and black pepper, and then stir well, until combined.
  6. Spoon potato mixture into shells, and sprinkle each potato with 2 tablespoons cheddar cheese. Set stuffed potatoes on a baking sheet. Bake until thoroughly heated, about 15 minutes.
  7. Garnish with green onions and bacon before serving.
Cooking Method: Bake
Main Ingredient: Potato
Course: Snack, appetizer
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In no event shall Frazier Farms, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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