Twice-Baked Spinach Potatoes

Ingredients

• 36 ounces baking potatoes 
• 0.3 teaspoon pepper black
• 4 ounces cream cheese light tub-style
• 0.5 cup milk 1% low-fat
• 0.3 cup onion finely chopped
• 0.3 teaspoon salt 
• 7 ounces sharp cheddar cheese shredded divided reduced-fat
• 10 ounce pkt spinach frozen dry thawed drained chopped

Equipment

• bowl
• baking sheet
• oven
• whisk
• potato masher

Directions

1. Preheat oven to 40
2. Pierce potatoes with a fork, and bake at 400 for 1 hour and 15 minutes or until tender. Cool.
3. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Mash pulp with a potato masher.
4. Combine milk and cream cheese in a large bowl, and stir with a whisk.
5. Add potato pulp, 1 cup cheddar cheese, onion, salt, pepper, and spinach; stir well. Spoon potato mixture into shells; sprinkle each half with 2 tablespoons cheddar cheese.
6. Place stuffed potatoes on a baking sheet; bake at 400 for 15 minutes or until thoroughly heated.
7. Garnish with green onions, if desired.