We all know and love a good twice baked potato, this recipe takes some of the guilt away because it’s not only delicious but a bit healthy as well. With a large potato it can be a meal on it’s own and with smaller potatoes it is the perfect side dish.
- 1 XL Lg russet baking potato or 3-4 medium russet potatoes
- 2-3 slices High Quality Thick Cut Bacon, chopped
- Garlic Olive Oil (I like the spray)
- 5 Lg White Mushrooms, sliced
- 1/2 med Sweet Onion, chopped
- 2-3 Lg handfuls Fresh Baby Spinach
- 1/2-3/4 cup Mexican Cheese Blend
- 2-4 Tbs Butter
- Sea Salt & Fresh Ground Pepper
- Spray potatoes with garlic olive oil, season well with salt and pepper. Slice potato down the center stopping halfway through the potato. Wrap with foil and bake in a 425 degree oven for about an hour or until done.
- Heat a 10 inch skillet over medium heat until hot but not smoking. Spray lightly with garlic olive oil. Cook bacon until soft, drain any excess bacon grease from pan, add chopped onions, mushrooms and 1 Tbs butter, season with salt and pepper and cook until mushrooms are tender and onions are clear. Add spinach and continue to saute together blending the spinach with the onions, bacon and mushrooms until the spinach is wilted.
- When Potato is done, remove from oven, open potato and lay flat on a baking dish, keeping it whole. With a fork loosen the inside a bit to soften, creating a bed to fill with the spinach and mushroom mixture. Put a bit of butter in the potato, season with salt & pepper and cover with the sautéed vegetables. Sprinkle with cheese and bake in a 400 degree oven for about 12-13 minutes or until cheese is bubbly and golden.
Tips & Variations:
- When using smaller potatoes follow the steps above and fill potatoes evenly with the filling and cover with cheese.
- Zucchini and broccoli are great vegetables to use in this dish as well.