Twice-Baked Green Potatoes
Broccoli, spinach, and green onions make these twice-baked potatoes a healthy and delicious meal to enjoy
- 8 large potatoes, scrubbed clean
- 1 large head of broccoli, chopped
- 4 cups spinach
- 8 diced green onions
- 1/4 cup grated parmesan cheese
- 2 tbsp extra virgin olive oil
- 1 1/2 tsp sea salt
- freshly ground pepper to taste
Bake foil-wrapped potatoes at 350°F for one hour, then let cool, enough to handle the potatoes.
Steam chopped broccoli for 15 minutes, adding the spinach for the last 5 minutes of steaming. Cut each potato in half and scoop out the center, being careful to leave the skin intact with about ¼” of potato all the way around. Set the skins aside.
Use a hand mixer to blend the potato centers, steamed broccoli, onions, spinach, parmesan, olive oil, salt and pepper until smooth. Add a bit of water if the mixture is too thick to blend.
Scoop the mixture back into the potato skins. Sprinkle with additional parmesan, then bake at 350°F for 15-20 minutes. Serve immediately