I’ve developed an addiction. A serious addiction.
An addiction to Pinterest.
In case you didn’t know, Pinterest is a website dedicated to “pinning” pictures of links to everything you love, whether it’s food (me!), photography, crafts, furniture, etc… it’s great. I’ve been pinning food for the past 4 days and have over 120 pins on my list now.
The site has given me inspiration. It’s motivated me to cook! And take pretty pictures. And create things like these spinach-sour cream-onion-cheddar cheese-stuffed twice baked potatoes…in a word? Scrumptious.
When you bite into one, all is right in the world. The flavors are fantastic (just don’t hold out on the sour cream and salt), and the texture is smooth and creamy.
And what to do when there are no more potato skins and an abundance of stuffing? Well, that’s the best part–that’s where the “toast” part of the blog title comes in. I personally wasn’t keen on throwing it in the fridge to expire to its death, so I had an idea. I decided to use toast as a vessel for the filling.
Best. Idea. Ever.
In my family’s opinions, the toast vessels were even better than the potato skin ones. The best part is that they’re bite-sized and would make a great appetizer for any get-together.
Make these–they don’t disappoint.
Spinach-Stuffed Twice Baked Potatoes (and Toast)
adapted from…nowhere. It’s my recipe :)
- 6 potatoes (not too large), peeled and chopped
- 1/2 cup milk (I used low-fat)
- 1 (10 ounce) package chopped spinach
- 2 tablespoons butter
- 1 cup sour cream (I used light sour cream)
- 6 green onions, chopped (and some reserved for garnish)
- 2 teaspoons
- 1 teaspoon pepper
- 1/4 teaspoon dried dill weed
- 1 cup (about 5-6 slices) shredded Cheddar cheese (and some reserved for garnish)
- Optional: Sliced mushrooms
- Optional: Mozzarella for garnish
- Toast (number of slices depending on how much filling you have left over)
- Preheat oven to 350 degrees F (175 degrees C).
- Brush dirt off potatoes and bake potatoes in preheated oven for 1 hour.
- When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins.
- To the potato flesh add sour cream, milk, butter, salt, pepper, 3/4 cup cheese and 3/4 the green onions, dill weed. Mix with a hand mixer until well blended and creamy. Add spinach and mix again.
- Spoon the mixture into the potato skins (if there is extra mixture, place crustless pieces of toasts in greased muffin pans and spoon mixtures in there). Top each with remaining cheese and green onions.
- Bake for another 15 minutes.
- In our opinions, they taste best when cooled to room temperature for a while, but they taste great either ways. Bon appetit!