Stuffed Baked Potato
By 
Rhubarb-Apple Crisp
You’ll Need
- 1 small baking potato
- Drizzle of canola oil
- 1 tsp sour cream or plain yogurt
- ¼ cup spinach leaves, chopped
- ¼ cup cheddar cheese, shredded
Prep and Cook
- Preheat oven to 400 degrees.
- Scrub potato clean and poke holes with fork on each side.
- Rub the skin with oil to avoid cracking.
- Place potato on top of oven rack and bake for approximately 45 minutes or until fork inserts easily. Remove and let sit for 2-3 minutes.
- Reduce oven temperature to 350 degrees.
- Slice the top, lengthwise, off of the potato and scoop out the flesh into a mixing bowl (being careful not to tear the skin). Add sour cream, spinach and cheese to the bowl and mash together.
- Spoon potato mixture back into the potatoes and return to the oven for an additional 15 minutes.
