Greek Stuffed Potato - Idaho
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Yield: 1 servings Ready in 1 hours
favorite of 5 people 1 people want to try
Greek Stuffed Potato - Idaho Preparation
Thaw the frozen spinach and squeeze until thoroughly dry. Cut a crosswise slit in the top of the potato. Carefully pull back skin and scoop out meat of potato into a small bowl. Add spinach, cheeses and pepper; mix to combine. Fill potato with mixture and bake 10 minutes longer. EACH 154cals, 5g fat (25% cff) Recipe by: The Idaho Potato Commission Posted to EAT-LF Digest by firstname.lastname@example.org on Dec 24, 1998, converted by MM_Buster v2.0l.
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