525 Market St Toledo, OH 43604 Google Map 419-255-6765
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Twice-Baked Spinach Potatoes

Bake 3 large potatoes until tender and cool. cut each potato lengthwise and scoop out all but 1/4 " thick shell. Mash pulp with potato masher add 1/2 c. milk, 1/2 c. cream cheese, 1 c. shredded sharp cheddar cheese, 1/4 c. finely chopped onion, 1/4 tsp. salt, pepper and 10 oz. steamed, chopped spinach (Or other greens). Stir well and spoon mixture into shells. Sprinkle top of each half potato with cheese. Place on a baking sheet, bake @ 400 deg. 15 min. or until thoroughly heated. Twice Baked Potatoes: Bake 4 potatoes until tender. Cut in half, scoop out flesh. Mash with ¼ c. butter. Mix in 1/3 c. sour cream ¼ c, grated cheese, 1 small finely grated onion, and herbs of your choice, salt and pepper. Spoon mixture back into shells and bake at 150 deg. 20 min. and until just a little set on the top.

Toledo Farmers' MarketJanuary 17th, 2020

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