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Nutritional Information
Calories 349
Fat 10.0g
Cholesterol 34.0mg
Sodium 501mg
Carbohydrates 49.0g
Fiber 4.7g
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Twice Baked Spinach Stuffed Potatoes
Ingredients
3 large baking potatoes, about 12 ounces each (produce department)
½ cup 1% low fat milk (dairy department)
½ cup tub style, soft light cream cheese (dairy department)
1 3/4 cups reduced fat shredded cheddar cheese,
divided into 1 cup and 3/4 cup (dairy department)
1/4 cup finely chopped onion (produce department)
1/4 teaspoon salt (aisle #11)
1/4 teaspoon black pepper (spice rack end of aisle #11)
1 10 ounce package of frozen chopped IGA spinach,
thawed, drained and squeezed(frozen foods)
Sliced green onions, scallion for garnish (optional)
Directions
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1. Pierce all potatoes with a fork and arrange them on a paper towel. Microwave on high for 16 minutes or until done, turning and rearranging potatoes after 8 minutes. Let stand 5 minutes.
2. Cut each cooked potato in half lengthwise; scoop out pulp, leaving 1/4 inch thick shell. Mash pulp and put aside.
3. Combine milk, cream cheese and stir with a whisk. Add potato pulp, 1 cup of cheddar cheese, onion, salt, pepper and spinach; stir well.
4. Spoon potato mixture into potato shells, sprinkle each with 2 teaspoons of cheddar cheese.
5. Place stuffed potatoes onto a baking sheet; bake at 400 degrees for 15 minutes ore until thoroughly heated. Garnish with green onion (scallions) if desired. Serving size is ½ potato.
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Servings
Serves Serves 4
Time To Cook
Total Cooking time: Under 45 minutes, including marinade time.
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