Family Meal

• Pre-heat the oven to 400°F. Pierce the potatoes with a fork, slice the top off the head of garlic and bake both on oven rack until tender, about 1 hour for the potatoes and 25-30 minutes for the garlic. Cool for 15 minutes.
• While the potatoes are baking, set a skillet over medium high heat and cook the sausage meat. When it begins to brown add the drained spinach and sauté until the meat is cooked through. Set aside.
• Slice the potatoes in half lengthwise, scoop the potato flesh into a medium sized bowl, leaving a thin ½” shell around the potato skin. Set aside ½ cup potato flesh. Reserve this for another use. Add the milk, butter, roasted garlic and ¾ cup of cheese. Season with salt and pepper and add the chives. Mix well. Stir in the sausage and spinach mixture.
• Scoop the filling back into the potatoes and place them on a baking sheet. Sprinkle with the remaining ¼ cup cheese and baked until heated through, about 20 minutes.

Good to Know: Twice-baked potatoes can be frozen and stored in the freezer for up to two months. After filling the shells, place the potatoes in a foil pan and cover with a piece of parchment paper and lid.  Store in the freezer up to three months. Vegetarians can eliminate the sausage from the recipe.

Nutritional Information: Potatoes are a good source of Vitamin B6. Spinach is an excellent source of Vitamins A, B, C, K and E. Garlic is full of antioxidants and immune system-boosting properties.