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Tuesday, 4 March 2014

Twice-Baked Potatoes filled with Spinach, Chicken & Gouda

This is a tasty, filling meal that the entire family will enjoy.  It's similar to the twice-baked potatoes with broccoli, chicken and cheese, except in this case the filling is mixed into the potato and baked rather than just used as a topping.  Yum!  It's great as leftovers, too! Enjoy!

Twice-Baked Potatoes filled with Spinach, Chicken & Gouda
Based on a recipe idea from Southern Living Magazine
Makes 8 open-faced potatoes

Scrub, poke several times with a fork and then cook 4 large russet potatoes either by baking in the oven until soft or microwaving.  (Oven takes ~40 minutes at 400F, microwave takes ~ 10-15 minutes to give you a guideline)

Preheat oven to 400F. Line a baking sheet with foil.

Slice potatoes in half and carefully scoop out the insides, placing potato flesh into a large mixing bowl.  Place the potato shells on your foil-lined baking pan.

Mix into potato in large bowl:
4 oz regular or light cream cheese
1/2 cup milk
Salt and pepper, if desired (you'll season the topping, so this doesn't really need salt/pepper, I find)

Saute in large saucepan over medium heat until onion has softened: 
2-3 Tbsp butter
1 small onion, diced

Add and cook until softened: 
2-3 big handfuls baby spinach

Remove from heat and mix in: 
1 cup cooked, shredded chicken
1-2 cups gouda cheese (ideally flavored - I used a nice mustard & pepper Gouda - other cheese, like old cheddar would work equally well in this recipe)
Salt and pepper, to taste

Mix spinach/chicken mixture INTO potato mixture.  Add extra salt & pepper, if desired.

Fill potato shells evenly.  Bake at 400F for 15-20 minutes.  Serve and enjoy!

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