Spinach and cheddar stuffed baked potatoes

Ingredients

• 4 large russet potatoes
• 5 oz baby spinach
• 1 cup shredded cheddar
• ½ cup sour cream
• 4 green onions
• 1 head broccoli
• 2 tbsp butter
• 1 tbsp olive oil

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Method

1. Heat oven to 425°F. Prick the potatoes, rub with oil and salt and bake 50 to 60 minutes until soft.
2. Steam the broccoli and wilt the spinach.
3. Halve the potatoes, scoop out the middles and mash with butter, sour cream, half the cheese, the spinach and green onions.
4. Pile back into the skins with the broccoli, top with the rest of the cheese and bake 10 minutes.

Cook meat, poultry, seafood and eggs to a safe internal temperature, and check every label if you're cooking for someone with an allergy. Times, temperatures and nutrition figures are guides, not guarantees. Food safety and recipe disclaimer