Kid-Friendly
Twice Baked Spinach and Cheese Potatoes
Fire-Roasted Tomato Soup
Ingredients
- 6 (6-oz) potatoes
- 2 Tbsp vegetable oil, divided
- ¾ tsp salt, divided
- 2 cloves garlic, minced
- 1 (10-oz) pkg baby spinach
- 1 (8-oz) block cream cheese
- 2 cups freshly shredded white Cheddar cheese, divided
- ½ tsp pepper
Instructions
- Preheat oven to 400°F.
- Rub potatoes with 1 Tbsp oil and ¼ tsp salt. Bake 1 hour or until tender.
- Cook garlic in hot oil over medium-high heat for 30 seconds. Add spinach; cook 1 to 2 minutes or until wilted.
- Cut a lengthwise slit in each potato. Scoop out potato pulp, and place in a large bowl. Add spinach mixture, cream cheese, 1 cup Cheddar cheese, remaining ½ tsp salt, and pepper; mix well.
- Place potato shells onto a baking sheet. Spoon potato mixture into potato shells; top with remaining 1 cup Cheddar cheese. Bake 20 minutes or until cheese golden.
Side Dish Ingredients
- 3 Tbsp butter
- 2 cups chopped onions
- 3 cloves garlic, minced
- 1 (28-oz) can diced fire roasted tomatoes
- 3 cups vegetable broth
- 1 tsp kosher salt
- ½ tsp pepper
- ½ cup fresh basil leaves
Side Dish Instructions
- Melt butter in a large Dutch oven over medium-low heat. Add onion and garlic; cook 15 minutes or until tender, stirring frequently.
- Add tomatoes, broth, salt and pepper. Cover and simmer 10 to 15 minutes. Remove from heat, and let stand 10 minutes.
- Process soup and basil in blender or food processor, in batches, until smooth.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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