Bacon and Spinach Alfredo Twice Baked Potatoes

• Gluten free

• Meat

  • 4 slices Bacon, cooked and chopped

• Produce

  • 2 cloves Garlic
  • 12 Red potatoes, small
  • 2 cups Spinach

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1 tbsp Butter
  • 1/4 cup Feta cheese
  • 1/2 cup Heavy cream
  • 1/2 cup Parmesan cheese

Found on southernmadesimple.com

Description

Ingredients

• 12 or so Small Red Potatoes - washed (You can typically find these in a large bag)
• 2 cups spinach, chopped
• ½ cup heavy cream
• 1 tbs butter
• 2 cloves of garlic- minced
• ½ cup shredded Parmesan cheese
• 4-6 slices of bacon - cooked and chopped
• ¼ cup crumbled feta cheese
• salt and pepper to taste

Directions

• Preheat oven to 450 F
• Line a baking sheet with foil and spray with non-stick cooking spray
• Cut a small amount off of the bottom of each potato so they can stand upright on the baking sheet
• Using a fork, poke small holes all over each potato
• Bake for roughly 40 minutes (more or less depending on how big the potatoes are)
• Remove from oven and allow to cool completely, or until youre able to handle the potato without burning yourself
• Cut the top off of each potato and scoop out the insides using a spoon (a little better than halfway) into a bowl -set aside
• Sprinkle a small amount of salt into each potato and return to baking sheet.
• Using a large skillet, heat butter and garlic until melted. Toss in spinach and cook until done (roughly 2-3 minutes)
• Remove from heat and add heavy cream and Parmesan cheese. Return to heat and allow to cook for 2-3 minutes. Sauce will thicken.
• Pour spinach alfredo mixture into bowl of reserved potatoes and mash
• Add in ¼ cup feta and chopped bacon (reserving a small amount) and blend
• Pour mixture into hollow potatoes and top with additional feta if desired.
• Cook for 10-15 minutes, or until heated all the way through. Top with bacon, cheese, etc
• Enjoy!