Thursday, March 1, 2012

Twice Baked Stuffed Potatoes

Apparently I'm stuffing a lot of food these days but it's such a comforting way to eat meals at the end of the winter!  I made these stuffed potatoes with a lot of what was on hand, so feel free to substitute onions for the leeks, arugula for the spinach and ground beef for the bacon.  Whatever you have is acceptable in this dish (except I definitely recommend you keep the cheddar cheese).

This is dinner for two people so add one potato per person as you add people and of course increase the ingredients in the same proportion.


2 russet potatoes
2 tablespoons butter
1/4 cup lowfat milk
salt/pepper to taste
1 cup grated cheddar cheese
1 cup chopped leeks
1 bunch spinach, washed
5-6 strips of bacon

1. Wash the potatoes and dry thoroughly, stab with a fork four times and put in the microwave on the bake potato setting for about 10 minutes or until potato is tender and cooked through
2. When potatoes are cooled, cut in half and carefully remove the flesh.  Reserve the skins and put on a baking sheet
3. Add butter, milk, salt and pepper to the potato mixture and use a potato masher to mash and combine it all.
4. Add most of the cheese, reserving about 1/4 cup for later
5. Meanwhile cook bacon in a pan on the stove until crispy.  When cooked, remove and put on a paper towel.  Then chop finely and add to potato mixture
6. Add leeks to the bacon fat and saute about 5 minutes.
7. Add washed and chopped spinach to the leeks and cook until wilted, about 5 minutes
8. Add veggies to the potato mixture and stir to evenly distribute.
9. Preheat the broiler of your oven
10. Carefully scoop the potato mixture into each of the potato skins and use as much of the filling as possible.  Top with remaining cheddar cheese.
11. Place under the broiler for about 4 minutes until cheese is melted
12. Serve with a salad and enjoy!

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