There it was: a big bag of baby spinach about to go bad in the fridge. Try saying that 3 times fast!

It was the day before Thanksgiving and I didn’t want to make anything too heavy, anticipating many calories and yumminess to be consumed in the next few days. Spinach lasagna was out – no cottage or ricotta cheese.

Amy finally suggested twice-baked potatoes. Using a bag of spinach and the two russets that had been tucked away in my cupboard? The situation can only be win-win.

I’ve never made twice-baked potatoes before and looked up a lot of recipes in reference. This is the method I used, though you can vary anything up really to suit your tastes.

And, another nice thing this dish has: When your dish is ready with no boyfriend in sight and you call him to find out if his train has run late and he admits that he ‘forgot’ to let you know he was coming home an hour later than he said, you can turn the heat off of the oven and the potato will still be hot when his lame butt comes walking through the door.

Twice-Baked Spinach Cheddar Potatoes

2 russet potatoes
Sour cream
Cheddar cheese
1 bag baby spinach

1- Preheat oven to 400-degrees and place rack in the middle of the oven.

2- Poke holes in the potato and microwave on high for 3 minutes, to “start the potato off.”

3- Place on baking sheet and pop in oven. Bake for one hour. Remove form oven. Skin should be crispy and insides tender.

4- Put a pot of water on the stove and let boil. When water has boiled, place spinach in stove and stir until leaves are wilted. Remove from heat and chop.

5- Cut slit into potato and scoop out insides. Mash with sour cream and butter to preference. Add spinach and cheddar. Spoon back into potato skins.

6- Bake for 15 minutes. Serve.

Servings: 1 large Swedish gentleman and 1 small Asian lady

What a bag of blanched spinach looks like

Final Results