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Title: Spinach-Stuffed Potatoes
Categories: Appetizer Vegetable
Yield: 1 Servings
| 4 | lg | Idaho Baking Potatoes -- |
| (about 3 pounds) | ||
| Olive Oil | ||
| 1/2 | c | Onion -- minced |
| 2 | c | Fresh Spinach Leaves, Washed |
| Dried -- chopped | ||
| In thin s | ||
| 1/8 | ts | Nutmeg |
| 1/4 | ts | Salt |
| Freshly Ground Pepper | ||
| 1/2 | c | Low-Fat Buttermilk |
| 1/4 | c | Freshly Grated Parmesan -- |
| Or Romano | ||
| Cayenne Pepper |
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.
Recipe By : Mother Earth News, December, 1994
From: Diane Lamere Date: 26 Feb 97 Mastercook Recipes (Mailing List) Ä
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