I have a confession to make: I love a) smashing the heck out of things and, b) stuffing things. While this admission probably leaves you with the impression and image that I am a psychotic raving lunatic, I promise you I am not. I am, however, a woman prone to experimentation and reinvention in the kitchen, hence this week’s Meatless Monday recipe.
I have been itching to feature baked potatoes for Meatless Monday for a while now but never took the time to actually go through the semi-creative process of throwing various ingredients together for such a dish. Finally, I did just that. I said to myself, “Self, what would be really awesome with a baked potato?” Naturally, I answered my own question. Peppers…peppers would be great. And scallions, yeah, scallions. And garlic, spinach and shredded cheese. Wow, that was easy. I hope you try this Twice Baked Potato when you get the urge to fool around with potatoes, and when you do, I hope you enjoy it. Bon appetit!
Twice Baked Potatoes
- 2 large russet potatoes
- 1/4 cup red bell peppers, diced
- 1/4 cup scallions, sliced (white parts only)
- 1/4 teaspoon minced garlic
- 2 cups loosely packed baby spinach, stems removed
- 4 heaping tablespoons whipped cream cheese (I used Philadelphia Whipped Chive Cream Cheese)
- 2 tablespoons milk
- 1/4 teaspoon salt
- 1 cup shredded cheese
- Olive oil
Preheat oven to 400° Fahrenheit.
Gently scrub the potatoes with vegetable wash to clean them. Poke holes into the potato with a knife or fork so that steam can escape while they’re baking. Rub olive oil all over the potatoes, place on a baking sheet and bake for about 1 hour, or until they’re tender when pierced with a fork.
While the potatoes are baking, in a skillet sauté red peppers in olive oil for 3-4 minutes. Add scallions and continue to sauté for an additional 3 minutes, then add minced garlic. Cook for 2 more minutes. Add spinach, toss well and continue to sauté until spinach is wilted. Remove skillet from heat and set aside.
When potatoes are done, remove them from the oven and allow to cool enough so that you can touch them without discomfort. Slice each potato lengthwise. Carefully (so you don’t tear the potato skin) hollow out the potatoes and put the scoopings into a bowl, but leave a little bit of rim of potato so that the skin is supported when you stuff them. Place the hollowed out shells on the baking sheet.
In a bowl, mash the potato flesh and add the milk, cream cheese and salt. Add vegetable mixture and combine. Fold in cheese. Spoon the potato mixture into the potato shells. Place potatoes back into the oven, baking until heated through and potatoes begin to brown on top, about 15 minutes. Remove potatoes from the oven and serve immediately.