The Potato

Your humble, nutrient-dense, vegetable.


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WIC Recipe - Green Veggie Twice Baked Potatoes

Green Veggie Twice Baked Potatoes

Stuffed potatoes with spinach and peas to green up a creamy, protein-rich cottage cheese filling. Topped with a little Irish white cheddar and chives and baked until bubbling and gooey – a hearty side-dish or even a meal!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Main Dish, Mains & Sides, Side Dish
Cuisine: American
Keyword: potatoes, vegetarian
Servings: 4
Calories: 170kcal


  • Oven


  • 2 large Russet potatoes 240g or ½ lb. each, fully cooked (Steps below)
  • 3 cups fresh spinach
  • ½ cup frozen peas, thawed
  • 2 tablespoons water
  • ¾ cup 2% cottage cheese
  • ½ tsp. garlic salt
  • 2- oz. shredded white Irish cheddar cheese
  • 2 Tbsp. finely chopped chives or green onion tops


  • To cook the baked potatoes: adjust the rack to the center of the oven. Preheat the oven to 450 °F.
  • Rinse the potatoes under cold water and gently scrub the outside of the potatoes with a vegetable brush to remove any excess dirt. Dry the potatoes and pierce lightly with a paring knife about 6-8 times. This will allow steam to escape the potato as its baking.
  • Dissolve 2 tablespoons of salt in a ½ cup of warm water in a large bowl. Place the potatoes in the bowl and rub the outside of the potatoes until they are evenly coated. Transfer the potatoes to a wire rack that is set inside the baking sheet. Place the potatoes in the oven and bake for 45 minutes – 55 minutes, or until the center of the largest potato reaches 205 °F.
  • Preheat oven to 425 °F.
  • Cut cooked baked potatoes in half lengthwise and use a spoon to scoop out most of flesh, leaving just a bit around the skin to create an oval “bowl.” Reserve scooped out potato for later.
  • Add spinach, peas, and water to bowl and microwave for 90 seconds or until wilted and cooked through.
  • Add cottage cheese to a blender along with reserved potato flesh. Add steamed spinach/pea mixture and garlic salt. Blend for 1 minute or until smooth.
  • Spoon green mixture into potato skins, piling up as high as will allow without overflowing.
  • Sprinkle with cheddar cheese and chives, bake for 15 minutes or until cheese bubbling and lightly browning.


Calories: 170kcal | Carbohydrates: 19g | Protein: 10g | Fat: 6g | Cholesterol: 20mg | Sodium: 540mg | Potassium: 522mg | Fiber: 2g | Sugar: 3g | Vitamin C: 22mg
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