Twice Baked Potatoes with Caramelized Onions and Spinach

These beauties are loaded with flavor and fiber and are economical to make. They're an excellent accompaniment to a piece of grilled steak or make a satisfying vegetarian meal all by themselves. This recipe makes 4 servings.

PREP TIME: 45 minutes
COOK TIME: 1 hours 20 minutes

4 large baking potatoes, scrubbed clean
1 sweet onion, thinly sliced
8 ounces spinach leaves, washed and dried
8 ounces white cheddar, shredded
1/4 cup sour cream
5 tablespoon unsalted butter, divided
1 tablespoon olive oil
Salt and pepper, to taste

Preheat your oven to 375 F. Vent potatoes well with a fork and place directly on oven rack. Bake for 45 minutes to 1 hour, until the potatoes are fork-tender. Remove from heat and set aside until the potatoes are cool enough to handle.

While the potatoes are baking, make the caramelized onions. Heat a large, heavy-bottomed skillet to medium. Add 1 tablespoon of butter and the olive oil along with the onion slices. Sauté, stirring every few minutes, until the onions soften and become a caramel color. This should take about 35-45 minutes. Add spinach leaves and cook just until the spinach wilts; about 3 minutes. Remove mixture from heat.

Once the baked potatoes are cool enough to handle, slice them lengthwise and scoop out the pulp, leaving a small "shell" of pulp in the skins so they hold up when filled. Add pulp to a mixing bowl along with cheese, 4 tablespoons of butter, sour cream and onion mixture. Fold with a rubber spatula to combine and season with salt and pepper to taste.

Spoon filling back into potato halves, distributing evenly. Place filled skins on a baking sheet and bake at 375 F for another 15-20 minutes until tops begin to brown and cheese melts. Serve immediately.