Mushroom Spinach Cheddar Twice-Baked Potatoes {Light}

I’m about to share with you one of my favorite sides of all time. Prepare yourself.

Do you love the taste of rich, creamy comfort foods but hate the heavy feeling of eating butter by the pound? I know I do. For a long time I simply avoided rich dishes like macaroni and cheese (ironic, huh?), creamy casseroles, and twice-baked potatoes. But with a little experimentation, I’ve found that to be completely unnecessary. You CAN have a scrumptious, cheesy side dish without piling in a ton of extra fat and calories. These twice-baked potatoes are without a doubt the best I’ve ever TASTED, regardless of nutritional content. They incorporate contrasting textures from the velvety flesh, crispy skin, melty cheese, chewy mushrooms, and delicate spinach. The flavor also stands out more than traditional potatoes because of the combination of herbs, smoky sharp cheddar, tangy Greek yogurt, and delicious aromas from the veggies.

These go wonderfully alongside any protein, such as chicken, pork, steaks, or seafood (i.e. crab cakes! recipe coming soon). Also, leftovers keep well. After stuffing (before the second baking), simply pop extras into the fridge and save for later.

Mushroom Spinach Cheddar Twice-Baked Potatoes {Light}

Serves 4

• 2 medium (or 4 tiny) russet potatoes
• oil for pan
• ~4 oz cremini (baby bella) mushrooms, sliced and halved lengthwise
• 1-2 cups baby spinach
• 2 tsp minced garlic
• ~1/8 tsp salt (to taste)
• black pepper (to taste)
• 1/2 – 1 tsp fresh thyme leaves OR dried Herbs de Provence
• 4-6 tsp reduced fat cream cheese
• 4-6 Tbsp plain Greek yogurt
• 2 oz shredded sharp cheddar, plus more for topping if desired*

Pierce potatoes with a fork, wrap in aluminum foil, and bake at 400º for about 1 hr. 15 min. (more or less depending on size of potatoes). Remove and unwrap when they are tender.

Heat a small amount of EVOO in a skillet. Add mushrooms and sauté a couple minutes. When they begin to soften, stir in minced garlic (30 sec), then spinach. Cover the pan just until the spinach wilts.

Meanwhile, slice potatoes lengthwise. (If using 2 medium potatoes for 4 servings, slice completely in half and separate; if using 4 small potatoes, cut only partially through.) Spoon out flesh and transfer to a large bowl, leaving skins intact as much as possible. Add to the bowl salt, pepper, herbs, cream cheese, and Greek yogurt. Mash well using a potato masher or heavy spoon until everything is thoroughly mixed and smooth. (Add more cream cheese and Greek yogurt as needed, but keep in mind the vegetables will also add some moisture.) Then fold in cheddar and mushroom/spinach/garlic mixture (including juices from the pan) until combined. Divide mixture between the skins press to shape. Top with additional cheese if desired.** Return stuffed potatoes to the oven on a foil-lined baking sheet at 400º for about 20 minutes, until the skin is crisp and cheese is melty. Enjoy!

*I highly recommend buying a block of cheese and shredding it yourself for the best texture/melting.

**At this point, you can set leftovers aside to refrigerate.