Ingredients

• 4 Potato(s), large
• 1 cup of bacon, cooked, crumbled (optional)
• 1 cup of spinach, chopped
• 1 cup of cream cheese
• 1 cup of Cheddar cheese, sharp, shredded
• 1/2 cup of Sour Cream
• 4 tablespoons of butter
• salt and pepper, to taste
• green onions (salad onions), chopped for garnish

Instructions

1. Bake the Potatoes Preheat your oven to 400°F (200°C).

2. Scrub the potatoes clean and pierce them with a fork.

3. Bake the potatoes directly on the oven rack for about 1 hour or until they are tender when pierced with a fork.

4. Prepare the Filling While the potatoes are baking, cook the bacon until crispy (if using) and chop the spinach. Set aside.

5. In a mixing bowl, combine the cooked bacon, chopped spinach, creamy soft cheese, shredded cheddar cheese, sour cream, and butter. Mix well.

6. Season the mixture with salt and pepper to taste.

7. Slice and Scoop Once the potatoes are done baking, let them cool for a few minutes until you can handle them comfortably.

8. Cut each potato in half lengthwise. Carefully scoop out the insides, leaving a thin shell to hold the filling. Place the scooped-out potato flesh into the mixing bowl with the filling.

9. Mash and Mix Mash the potato flesh and mix it with the other ingredients until well combined. You can use a potato masher or a fork for this step.

10. Refill the Potatoes Spoon the mixture back into the potato shells, creating a slightly mounded top.

11. Place the filled potatoes on a baking sheet.

12. Bake Again Bake the filled potatoes for an additional 20-25 minutes or until they are heated through and the tops are golden brown.

13. Garnish and Serve Remove the twice baked potatoes from the oven and let them cool for a few minutes.

14. Optionally, garnish with chopped green onions and additional shredded cheddar cheese.