Lu's Spinach-Stuffed Potatoes

* Exported from MasterCook *

Lu's Spinach-Stuffed Potatoes

Recipe By : RecipeLu
Serving Size : 2 Preparation Time :0:00
Categories : Potatoes Spinach
Tried **Posted To Recipelu

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large Idaho Baking Potatoes -- (about 3 pounds)
Olive Oil
1/4 cup Onion -- minced
1 cup Fresh Spinach Leaves -- chopped
1 dash Salt
Freshly Ground Pepper
1/4 cup evaporated milk
1/4 cup Freshly Grated Parmesan
1/4 cup Monterey jack cheese

1. Preheat oven to 375 degrees F. Pierce each potato in two or three places.
2. Rub potatoes lightly with olive oil. In a microwave oven arrange the potato
es in a circle with the thickest parts to the outside, and cook on high power f
or 10 minutes, turning them every 3 minutes, until they begin to "whistle."
3. 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 degr
ees F oven for 45-60 minutes instead.)
4. 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.
5. 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 potato
es are done, cut in half lengthwise (use pot holders), and scoop out the flesh
with a spoon.
6. Add to the spinach/buttermilk mixture and mash together with a fork.
7. Arrange the skins on a cookie sheet and spoon the mixture into the skins. S
prinkle with the grated cheese and cayenne pepper.
8. Return to 375 degrees F oven for about 20 minutes.

Tried 08/28/98: Served with meatloaf. Season with salt after adding the parme
san which is quite salty. Used lots of peper.
Adapted from Mother Earth News recipe.

From the recipe files of RecipeLu <recipelu@interlog.com>

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