Twice Baked Spinach Potatoes

Over the last few years I've been slowly teaching my kids how to cook. When I ask them if they would like to help, their faces light up, they run to get their aprons on (pink princess aprons, of course) and my youngest will run up to me and salute...not quite sure why, I think it has something to do with the fact that my husband is in the military. Lately I've enjoyed watching their enthusiasm and also their "methods" for doing things. Today I asked my oldest to cut up some crowns of broccoli into bite-size pieces. She began chopping away and I noticed out of the corner of my eye that she held each piece of broccoli up to her open mouth. I asked her what she was doing and she replied, “You said bite-size pieces, so I am holding them up to my mouth to make sure they will fit!” Well, yea, I guess that totally makes sense.

I am trying to give my kids more responsibilities in the kitchen and I've finally gotten them over the fear of the stove. My oldest can now make steel cut oats from scratch, quesadillas and a salad (with homemade dressing!). My youngest is our creative one and will spend an hour making the perfect sandwich for Pete to take to work. She will even write his name on the outside (with hearts and flowers). I've also noticed that they are really paying attention to what I am doing with my blog. They will plate their foods as pretty as they can and I'm embarrassed to admit, but my youngest daughter can style food better than I can! If you ever see a dramatic improvement in my food styling it will most likely be due to her.

A few days ago I walked into their room and they were making cupcakes out of play dough and plating them ever-so-nicely. They made me promise to post one of the pictures on my blog, so I'm staying true to my promise.

The recipe I am sharing today has been a staple of mine for years. When I had just given birth to our oldest daughter, my mom came for a few days to help and spent hours in the kitchen cooking up meals for Pete and I to put in the freezer. After she left I had enough food for an entire month! One thing she made for me was these twice baked spinach potatoes. She told me to just pop them in the oven 45 minutes before lunch and I can't tell you how many days I sat there with my newborn so thankful for these potatoes.

Twice Baked Spinach Potatoes

Serves 4

4 baking potatoes, cleaned and dried

1 tablespoon coconut oil

1/2 cup butter, softened

1/2 teaspoon fresh dill, chopped

1/4 cup milk

1/4 cup cream

1/4 teaspoon freshly cracked pepper

1 teaspoon sea salt

1 tablespoon sour cream

6 cups spinach, cooked down and excess liquid squeezed out (or 1 package of frozen chopped spinach, thawed)

1/2 cup parmesan cheese, grated

Preheat oven to 400° F and adjust rack to middle position. Generously oil skins of potatoes with one tablespoon coconut oil and sprinkle generously with salt. Bake for about 1 hour, until soft. Cut small slice off the top of potato, scoop out the flesh and place in a large bowl. Arrange empty shells on a baking sheet and place back in oven while you prepare the remaining of the dish. Add butter, dill, milk, cream, pepper, salt, sour cream, spinach, and 1/4 cup of cheese. Mash together until combined and creamy. Remove shells from oven, turn oven to broil, and and spoon mixture into crisped shells. Top with remaining 1/4 cup parmesan cheese and broil until cheese is melted and golden brown, about 2-3 minutes.

These freeze very well. To reheat, simply heat oven to 375 degrees and bake for 45-50 minutes.

This recipe is linked to Nourishing Gourmet's "Pennywise Platter"