A delightful twist on the classic twice-baked potatoes, these cheesy spinach-stuffed potato boats are perfect for any occasion.
Preheat your oven to 400°F and wash the potatoes thoroughly.
Scrub the potatoes well to remove any dirt, as the skins will be used.
Pierce each potato with a fork and place them on a baking sheet. Bake for 1 hour or until tender.
Piercing the potatoes allows steam to escape, preventing them from bursting.
Cut each baked potato in half lengthwise and scoop out the flesh into a mixing bowl, leaving a thin shell.
Be gentle to avoid tearing the potato skins.
Squeeze the thawed spinach to remove excess water and set aside.
Removing excess water prevents the filling from becoming too watery.
Mash the potato flesh with butter, sour cream, milk, salt, pepper, and cayenne until smooth.
For a creamier texture, use a hand mixer instead of a masher.
Fold in the spinach and half of the cheddar cheese into the mashed potato mixture.
Mix gently to evenly distribute the spinach and cheese.
Fill the potato shells with the mixture and top with the remaining cheddar cheese.
Pack the filling firmly to ensure it stays in place during baking.
Bake the filled potatoes at 350°F for 30 minutes or until the cheese is melted and golden.
For a golden crust, broil for the last 2-3 minutes.
Serve the potatoes warm and enjoy!
Garnish with chopped parsley for a fresh touch.
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