STUFFED BAKED POTATOES
1 package Seabrook Farms Creamed Spinach
6 oval baking potatoes
2 egg yolks
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon nutmeg
3 slices American cheese
Bake potatoes in preheated oven (425 F) 1 hour until done.
Defrost Creamed Spinach by boiling 6 minutes. Split potatoes in half, carefully scoop out most of the flesh, leaving shells intact.
Mash potato with egg yolks, seasonings and spinach, beating until mixture is very smooth. Adjust seasoning to taste. Refill shells, mounding filling high. Cut cheese slices into thin strips, laying criss-cross over potatoes.
Slide under broiler to melt cheese, or return to oven for 10 minutes.
Serves 12.