Preheat your oven to 400 degrees. Spray pan. Scrub potatoes and lay them on the baking sheet. Roast in the oven until soft, about an hour depending on size.
2.
Remove potatoes from oven and slice them in half. Scoop out the flesh and put it in a medium-sized mixing bowl. Leave a little flesh on the potato to create a wall. Set the skins aside.
3.
Mash it all up in the moxing bowl. Add in the juice, minced garlic, cumin, chili powder, and minced chipotle and mix. Stir in spinach. Transfer mix back into potatoes and top with cheese and cilantro.
4.
Put back in the oven for 20 minutes until cheese starts to brown and bubble.
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