White Bean and Broccoli Stuffed Potatoes

• russet potatoscrubbed4
• white beansdrained and rinsed2 can
• broccoli florets12 oz
• frozen spinach6 oz
• shredded cheddar cheese3 oz
• lemon juice4 tsp
• extra-virgin olive oil4 tsp
• paprika1/2 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Heat the oven to 425F. Scrub the potatoes, pat them dry, and prick each several times with a fork.
2. 2Rub the potatoes with the olive oil and season the skins with some kosher salt and black pepper. Bake directly on the oven rack or on a baking sheet for 40-50 minutes, until the skins are crisp and a knife slides easily into the centers.
3. 3While the potatoes bake, place the broccoli and frozen spinach in a saucepan with a splash of water. Cover and cook over medium heat for 5-7 minutes, stirring once, until the broccoli is crisp-tender and the spinach is heated through. Drain any excess water.
4. 4Mash the white beans with the lemon juice, paprika, remaining kosher salt, and black pepper. Stir in the warm broccoli and spinach, then taste and adjust the seasoning.
5. 5Split the baked potatoes open and fluff the centers with a fork. Fill them with the bean and vegetable mixture, top with shredded cheddar cheese, and return them to the oven for 3-5 minutes, until the cheese is melted and the filling is hot throughout at 165F.