INGREDIENTS:
Preheat oven to 350 degrees.
Slice cooled potatoes in half lengthwise and scoop out flesh.
In a large bowl, combine potato pulp, butter, salt, sugar, chives, dill, garlic powder, nutmeg, cooked spinach and sour cream. Mix together thoroughly.
Fill potato skins with mixture and place in a baking dish. Bake uncovered at 350 degrees for 30 minutes. Remove from oven and sprinkle with Parmesan cheese. Return to oven and broil at 500 degrees for approximately 3 minutes, or until tops are golden brown.
NOTE: Potatoes can be baked in the microwave to save time.
SERVES: 6 - 8
- 4 large baking potatoes, baked (see Note)
- 1/2 cup butter (1 cube), room temperature
- 1/2 teaspoon salt
- 1 teaspoon granulated sugar
- 1/4 cup fresh chives, chopped
- 1/2 teaspoon dried dill
- 1/2 teaspoon garlic powder
- Dash of ground nutmeg
- 1 (10-ounce) package frozen chopped spinach, cooked and drained
- 2 tablespoons sour cream
- 1/4 cup freshly-grated Parmesan cheese
Preheat oven to 350 degrees.
Slice cooled potatoes in half lengthwise and scoop out flesh.
In a large bowl, combine potato pulp, butter, salt, sugar, chives, dill, garlic powder, nutmeg, cooked spinach and sour cream. Mix together thoroughly.
Fill potato skins with mixture and place in a baking dish. Bake uncovered at 350 degrees for 30 minutes. Remove from oven and sprinkle with Parmesan cheese. Return to oven and broil at 500 degrees for approximately 3 minutes, or until tops are golden brown.
NOTE: Potatoes can be baked in the microwave to save time.
SERVES: 6 - 8
