Spinach Twice Baked Potatoes - cooking recipe

Ingredients

4 large baking potatoes, scrubbed well
1 (10 ounce) package frozen chopped spinach, thawed
1/4 cup butter (more if you dare)
1/4 cup sour cream
1/2 cup warm milk, approximately
2 cups grated cheddar cheese
salt and pepper
1 pinch cayenne

Preparation

Cut a small slit on top of each potato, and place in a 400\u00b0F oven for 1 hour or until completely done.
Cut each potato in half, lengthwise, and scoop out into large bowl.
Place the potato shells on a baking sheet.
Squeeze the spinach to get all the water out of it, and until it is fairly dry; set aside.
Mash the potatoes in the bowl with the butter, sour cream and milk, salt, pepper and cayenne.
Fold in the spinach and 1/2 the cheddar cheese.
Fill potato shells with this mixture.
Top with remaining cheddar cheese.
These potatoes can be made in advance and kept in the refrigerator for a day prior to baking.
Bake at 350\u00b0F for about 30 minutes or until heated through and the cheese on top has melted and browned a little.