Twice Baked Spinach Potatoes

By lindsayvk

Ingredients

• 4 baking potatoes, cleaned and dried
• 1 tablespoon coconut oil
• 1/2 cup butter, softened
• 1/2 teaspoon fresh dill, chopped
• 1/4 cup milk
• 1/4 cup cream
• 1/4 teaspoon freshly cracked pepper
• 1 teaspoon sea salt
• 1 tablespoon sour cream
• 6 cups spinach, cooked down and excess liquid squeezed out (or 1 package of frozen chopped spinach, thawed)
• 1/2 cup parmesan cheese, grated

Preparation

Step 1

1. Preheat oven to 400 degrees. Generously oil skins of potatoes and sprinkle with salt. Bake for about 1 hour, until soft. Cut small slice off the top of potato, scoop out the flesh and place in a large bowl. Arrange empty shells on a baking sheet and place back in oven while you prepare the remaining of the dish. Add butter, dill, milk, cream, pepper, sea salt, sour cream, spinach, and 1/4 cup of cheese. Mash together until combined and creamy. Remove shells from oven, turn oven to broil, and and spoon mixture into crisped shells. Top with remaining 1/4 cup parmesan cheese and broil until cheese is melted and golden brown, about 2-3 minutes.
2. These freeze very well. To reheat, simply heat oven to 375 degrees and bake for 45-50 minutes.