Enjoy this creamy potato, bean and spinach casserole packed with two types of cheese for a hearty dinner!
Twice-Baked Cheese Potatoes
- Prep Time 15 min
- Total 1 hr 50 min
- Servings 4
- 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
Instructions
-
Step1Heat 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.
-
Step2Mash 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.
-
Step3Bake uncovered 15 to 20 minutes or until hot and light brown. Top with remaining 2 tablespoons sour cream, chives and bacon bits.
Nutrition
420
Calories
17g
Total Fat
23g
Protein
51g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 420
- Calories from Fat
- 155
- Total Fat
- 17g
- Saturated Fat
- 9g
- Cholesterol
- 150mg
- Sodium
- 380mg
- Total Carbohydrate
- 51g
- Dietary Fiber
- 7g
- Protein
- 23g
% Daily Value*:
Exchanges:
Tips from the Betty Crocker Kitchens
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