Try this Greek Stuffed Potato - Idaho recipe, or contribute your own.
Suggest a better descriptionThaw 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 kitpath@earthlink.net on Dec 24, 1998, converted by MM_Buster v2.0l.
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Serving Size: 1 Serving (160g) | ||
Recipe Makes: 1 servings | ||
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Calories: 95 | ||
Calories from Fat: 46 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 17.6mg | 5 % | |
Sodium 328.8mg | 11 % | |
Potassium 498.6mg | 13 % | |
Total Carbohydrate 6.8g | 2 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 2.7g | ||
Protein 8.2g | 12 % | |
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: 95
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