TWICE-BAKED CHEESE POTATOES

Twice-Baked Cheese Potatoes image

Enjoy this creamy potato, bean and spinach casserole packed with two types of cheese for a hearty dinner!

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h50m

Yield 4

Number Of Ingredients 11

Ingredients

4 medium baking potatoes
1/2 can (15- to 16-ounce size) great northern or cannellini beans, rinsed and drained
1/4 cup sour cream
1/4 cup chopped fresh chives
3 cups chopped spinach (4 ounces)
1 cup ricotta cheese
1/2 cup shredded Cheddar cheese (2 ounces)
3/4 cup chopped onions (1 1/2 medium)
2 teaspoons margarine or butter, softened
2 eggs
1 tablespoon bacon flavor bits or chips, if desired

Steps:

Heat oven to 375°. Pierce potatoes with fork. Bake 1 to 1 1/4 hours until tender. Cool just until easy to handle. Cut potatoes lengthwise in half; scoop out inside, leaving a thin shell.
Mash potato and beans in medium bowl. Stir in 2 tablespoons of the sour cream, 2 tablespoons of the chives and remaining ingredients. Fill shells with potato mixture. Place in ungreased rectangular pan, 13x9x2 inches.
Bake uncovered 15 to 20 minutes or until hot and light brown. Top with remaining 2 tablespoons sour cream, chives and bacon bits.

Nutrition Facts : Calories 420, Carbohydrate 51 g, Cholesterol 150 mg, Fiber 7 g, Protein 23 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 380 mg