Spinach-Stuffed Potatoes

* Exported from MasterCook *

Spinach-Stuffed Potatoes

Recipe By : Mother Earth News, December, 1994
Serving Size : 1 Preparation Time :0:00
Categories : Spinach To Try

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Large Idaho Baking Potatoes -- (about 3 pounds)
Olive Oil
1/2 Cup Onion -- minced
2 Cups Fresh Spinach Leaves, Washed, Dried -- chopped in thin
s
1/8 Teaspoon Nutmeg
1/4 Teaspoon Salt
Freshly Ground Pepper
1/2 Cup Low-Fat Buttermilk
1/4 Cup 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 i
n
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 grate
d
cheese and cayenne pepper. Return to 375 degrees F oven for about 20 minutes.



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NOTES : This is my alternative to twice-baked potatoes.