Ingredients:

4 baking potatoes, scrubbed
6 cups loosely packed spinach
1 tablespoon olive oil
1 small onion
1/2 cup cream cheese
1/2 teaspoon salt (or to taste)

Preheat oven to 450 degreed F.

Prick potatoes all over with fork.
Place potatoes on baking sheet
and bake for 1 to 1 1/4 hours or
until tender.
Meanwhile, place spinach into
large bowl with water to wash.
Put spinach into skillet with only
the water remaining on leaves.
Cook over low heat for about 2
minutes or until spinach has just
wilted.
Drain thoroughly, squeezing to
remove excess water.
Chop spinach finely. Cut it
crosswise several times, then
lengthwise. Place chopped
spinach into large mixing bowl.
Heat olive oil in skillet.
Add chopped onions. Saute
onions over medium-low heat,
stirring occasionally, until light
golden, for about 3 to 5 minutes.
Add onions to spinach.
Add cream cheese.
Cut baked potatoes in half,
lengthwise.
Scoop out flesh with spoon.
Transfer to bowl with spinach.
Add salt.
Mix to blend all ingredients well.
Fill potato skins with potato
mixture.
Bake on baking tray in
preheated oven (at 450 degrees
F) for 15 to 20 minutes or until
pipping hot. Serve immediately.
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A fun family dinner everyone will love!
Spinach Baked Potatoes
Adapted from

One Potato, Two Potato