Loaded Stuffed Potatoes
Roasted Green Beans
Ingredients
- 6 russet potatoes
- 12 slices bacon, chopped
- 1 onion, chopped
- 1 (6-oz) pkg baby spinach
- 1½ cups sour cream
- 1½ cups shredded Cheddar cheese
Instructions
- Place potatoes, in 2 batches, on a microwave-safe plate; pierce each several times with a fork. Microwave at HIGH 6 minutes or until tender. Cut potatoes in half lengthwise.
- Meanwhile, cook bacon in a large skillet over medium-high heat 8 minutes or until crisp. Drain, reserving 2 Tbsp drippings in skillet.
- Add onion and spinach to drippings; cook 5 to 7 minutes or until onion is lightly browned and tender.
- Scoop potato pulp into a large bowl, leaving ½-inch shells. Stir in bacon, onion mixture, sour cream, and desired amount of salt and pepper. Spoon potato mixture into shells. Top with cheese.
Side Dish Ingredients
- 2 (12-oz) pkg trimmed green beans
- 2 Tbsp olive oil
- ½ tsp garlic powder
Side Dish Instructions
- Preheat oven to 450°F. Toss together all ingredients on a large rimmed baking sheet; spread in a single layer.
- Roast 12 to 15 minutes or until beans are tender and browned. Season with salt and pepper to taste.
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