Twice Baked Spinach Potatoes

Twice Baked Spinach Potatoes – Creamy inside, crisp outside, stuffed with sautéed onions, garlic & spinach plus a garlic/lemon aioli, cheese and chickpeas.

4 baking potatoes, cleaned and dried
½ cup low-fat mayonnaise
1 medium clove of garlic, minced
1 tablespoon lemon juice
1 tablespoon olive oil
1 onion, chopped
2 medium size cloves of garlic, chopped
6 cups fresh baby spinach
2 tablespoons margarine
1 cup Daiya Vegan Cheddar Shreds
1 cup no-salt-added chickpeas, drained and rinsed
2 or 3 grinds of fresh pepper
½ teaspoon salt
Chopped green onions for garnish, optional

View the full recipe at The Lovin’ Forkful →