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Spinach-Stuffed Potatoes
* Exported from MasterCook *
Spinach-Stuffed Potatoes
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Spinach To Try
Amount Measure Ingredient -- Preparation Method
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2 large Idaho Baking Potatoes -- (about 3 pounds)
Olive Oil
1/4 cup Onion -- minced
1 cup Fresh Spinach Leaves -- chopped
1/2 dash Nutmeg
1 dash Salt
Freshly Ground Pepper
1/4 cup Low-Fat Buttermilk
2 tablespoons Freshly Grated Parmesan -- or Romano
Cayenne Pepper
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.
From the recipe files of RecipeLu <recipelu@interlog.com>
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