Try this Baked Potatoes Stuffed with Spinach, Parmesan and Mushrooms recipe, or contribute your own.
Suggest a better descriptionBake potatoes, cut in half and scoop out pulp with a spoon. Place pulp in a bowl with two-thirds of the butter. Place potato shells in a baking dish.
Saute mushrooms in the remaining third of the butter and add a little salt. Thaw spinach or heat on low until just thawed, then drain completely.
Mash and blend potato and butter together until well-blended, add cheese, spinach and mushrooms. Add extra seasoning if desired. Spoon mixture back into potato shells and place in 350F for another 15 minutes, until heated through. Serve immediately. For a main dish, two halves make a serving.
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Serving Size: 1 Serving (462g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 450 | ||
Calories from Fat: 137 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.2g | 20 % | |
Saturated Fat 9.2g | 46 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 39.7mg | 12 % | |
Sodium 299.4mg | 10 % | |
Potassium 1804.9mg | 47 % | |
Total Carbohydrate 67.9g | 20 % | |
Dietary Fiber 9.8g | 39 % | |
Sugars, other 58.1g | ||
Protein 14g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 450
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