The ingredients below are enough for four large stuffed potatoes (so add or subtract depending on how many people you’re serving. This is a great meal for one person too!)
4 large Russet potatoes
1 (10 oz) box of frozen spinach, microwaved and all excess water squeezed out (will be hot!)
1 (8 oz) container of sour cream
1 cup Monterey Jack cheese, shredded
a big handful of chives, snipped into little pieces
4 fully cooked turkey sausage links, chopped into bite-sized pieces
lots of salt and pepper
Per your box of spinach, microwave until heated through. (I cooked mine for 5 minutes and then used a clean kitchen towel to squeeze out all of the water over the kitchen sink.)
I like to bake my potatoes at 300 degrees for about an hour but you could microwave them too. Once your potato is fully cooked, slice each one open and “fluff” up the inside with a fork. Add in a fourth of the cooked spinach to each potato. Stir in a fourth of your sour cream, cheese and chives along with a generous pinch of salt and pepper. Add in your sliced sausage and serve.
So simple, right? I’ll serve these potatoes with a big Caesar Salad and we’ll call that supper. You could “twice bake” these guys too and stick them back in the oven fully loaded for about 15 minutes at 350…but typically, since everything is hot and we’re hungry, we eat them just stuffed.
The next time you’re trying to come up with a simple supper…just stuff it :).