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Name: Spinach-Stuffed Potatoes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: olive oil; 1/2 c Low-Fat Buttermilk; 1/4 c Freshly Grated Parmesan, or; 1/4 ts Salt; Cayenne pepper; 1/8 ts Nutmeg; 4 lg Idaho Baking Potatoes,; 2 c Fresh Spinach Leaves,; Black Pepper freshly ground; 1/2 c Onion, minced

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INGREDIENTS

olive oil
1/2 c Low-Fat Buttermilk
1/4 c Freshly Grated Parmesan, or
1/4 ts Salt
Cayenne pepper
1/8 ts Nutmeg
4 lg Idaho Baking Potatoes,
2 c Fresh Spinach Leaves,
Black Pepper ; freshly ground
1/2 c Onion, minced

Servings

INSTRUCTIONS

Preheat oven to 375 degrees F. Pierce each potato in two or three places. Rub potatoes lightly with olive oil. In a microwave oven arrange the potatoes in a circle with the thickest parts to the outside, and cook on high power for 10 minutes, turning them every 3 minutes, until they begin to "whistle." Bake in oven for 15-20 minutes until they can be easily pierced with a fork. (The microwave method saves time, but you can bake the potatoes in a 375 degrees F oven for 45-60 minutes instead.) While the potatoes are baking, saute the onion in a few drops of olive oil until soft. Add the spinach and saute about 30 seconds until soft. Remove from heat and mix in a bowl with the salt, pepper, and buttermilk. (If using frozen, merely stir into onions and remove from heat.) When the potatoes are done, cut in half lengthwise (use pot holders), and scoop out the flesh with a spoon. Add to the spinach/buttermilk mixture and mash together with a fork. Arrange the skins on a cookie sheet and spoon the mixture into the skins. Sprinkle with the grated cheese and cayenne pepper. Return to 375 degrees F oven for about 20 minutes. NOTES : This is my alternative to twice-baked potatoes. Recipe by: Mother Earth News, December, 1994 Posted to MC-Recipe Digest V1 #484 by Diane Lamere on Feb 26, 1997.

NOTES

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Spinach-Stuffed Potatoes

olive oil
1/2 c Low-Fat Buttermilk
1/4 c Freshly Grated Parmesan, or
1/4 ts Salt
 Cayenne pepper
1/8 ts Nutmeg
4 lg Idaho Baking Potatoes,
2 c Fresh Spinach Leaves,
 Black Pepper freshly ground
1/2 c Onion, minced

Preheat oven to 375 degrees F. Pierce each potato in two or three places.  Rub potatoes lightly with olive oil. In a microwave oven arrange the  potatoes in a circle with the thickest parts to the outside, and cook on  high power for 10 minutes, turning them every 3 minutes, until they begin  to "whistle." Bake in oven for 15-20 minutes until they can be easily  pierced with a fork. (The microwave method saves time, but you can bake the  potatoes in a 375 degrees F oven for 45-60 minutes instead.)    While the potatoes are baking, saute the onion in a few drops of olive oil  until soft. Add the spinach and saute about 30 seconds until soft. Remove  from heat and mix in a bowl with the salt, pepper, and buttermilk. (If  using frozen, merely stir into onions and remove from heat.) When the  potatoes are done, cut in half lengthwise (use pot holders), and scoop out  the flesh with a spoon. Add to the spinach/buttermilk mixture and mash  together with a fork. Arrange the skins on a cookie sheet and spoon the  mixture into the skins. Sprinkle with the grated cheese and cayenne pepper.  Return to 375 degrees F oven for about 20 minutes.    NOTES : This is my alternative to twice-baked potatoes.    Recipe by: Mother Earth News, December, 1994    Posted to MC-Recipe Digest V1 #484 by Diane Lamere <dlamere@plantnet.com>  on Feb 26, 1997.

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Nutrition

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Serving Size: 1 Serving (221g)
Recipe Makes: 1 Servings

Calories: 339
Calories from Fat: 265 (78%)

Amt Per Serving		% DV

	Total Fat 29.5g	39 %
	Saturated Fat 5.2g	26 %
	Monounsaturated Fat 20.4g
	Polyunsanturated Fat 3g
Cholesterol 9mg		3 %
Sodium 100.8mg		3 %
Potassium 342mg		9 %
Total Carbohydrate 14.6g		4 %
	Dietary Fiber 1.9g	7 %
	Sugars, other 12.8g
Protein 5.7g		8 %
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.

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Calories per serving: 339

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