Twice Baked Potato

Ingredients

• Russet potato

  baked, with skin

  1 potato large (3" to 4-1/4" dia. or 299g

• Cheddar cheese

  ¼ cup, shredded or 28g

• Ground beef

  raw, lean, 95/5

  ½ lb or 227g

• Sour cream

  ¼ cup or 58g

• Butter

  salted

  ¼ cup or 57g

• Spinach

  raw

  1 cup or 30g

• Salt

  table

  45 dash or 18g

• Black pepper

  ground

  64 dash or 6g

Directions

1. Preheat the oven to 400 degrees F. Place the potatoes in oven and bake for 1 hour. Place the ground meat in a skillet (preferably a nonstick skillet) and cook over medium-high heat. The most important part to browning ground beef is using a wooden spoon or heat proof spatula to break up the ground beef into equal-size pieces as it cooks. This ensures that all the ground beef pieces cook evenly. Add the spinach to the skillet and cover; allow to cook 5 minutes. Remove the potatoes from the oven. Lower the heat to 350 degrees F. With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into a mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet. Add butter, salt and pepper to potatoes and mash. Add hamburger mixture and all remaining ingredients to the potatoes and mix well. Fill the potato shells with the filling. Return potatoes to the oven and cook for about 15-20 minutes.