Spinach Stuffed Spuds
|Frozen chopped spinach||10 Ounce (1 Package)|
|Shredded cheddar cheese||2 Ounce|
|Sour cream||1⁄2 Cup (8 tbs)|
Scrub potatoes thoroughly and prick with a fork.
Bake in a 425° oven for 45 to 60 minutes or till done.
Meanwhile, cook spinach according to package directions.
Drain well; squeeze out excess liquid.
Cut a lengthwise slice from the top of each potato.
Discard skin from slice.
Scoop out insides of potatoes, leaving 6-inch shells.
Set shells aside.
Add potato portions from top slices to potatoes scooped from insides; mash.
Add butter or margarine to potatoes; mash.
Stir in 1/2 cup cheese, sour cream dip, pepper, and spinach till well combined.
Spoon mixture into the reserved potato shells.
Wrap each potato in heavy-duty foil or place potatoes in a freezer container.
Seal, label, and freeze.
To serve, unwrap frozen potatoes; transfer to a baking sheet.
Bake in a 375° oven about 45 minutes or till heated through.
Sprinkle with more cheese, if desired.