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Preheat oven to 375°F. |
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Pierce each potato in two or three places and coat with oil or butter. |
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Bake in oven for 45 - 60 minutes, until easily pierced with fork. |
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While potatoes are baking, sauté the onions and garlic in a few drops oil until onions
are soft. |
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Add the spinach and sauté about 30 seconds until soft. |
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Remove from heat and mix in a bowl with the salt, pepper and buttermilk. |
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When the potatoes are done, cut in half lengthwise and scoop out the flesh with a
spoon. |
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Add the potato to the spinach/buttermilk mixture and mash together. |
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Arrange the skins on a cookie sheet and spoon the mixture back into the skins. |
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Sprinkle with grated cheese and cayenne pepper. |
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Return to 375°F for 20 minutes, or until golden brown. |