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    Twice Baked Spinach Potatoes


    Source of Recipe


    Cooking Light Complete


    List of Ingredients


    • 3 large baking potatoes (about 12 ounces each)
    • 1/2 cup 1% low-fat milk
    • 1/2 cup tub-style light cream cheese
    • 1 3/4 cups (7 ounces) shredded reduced-fat sharp cheddar cheese, divided
    • 1/4 cup finely chopped onion
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
    • sliced green onions, optional


    Instructions


    1. Preheat oven to 400 degrees.
    2. Pierce potatoes with a fork, and bake at 400 for 1 hour and 15 minutes or until done; cool slightly. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Mash pulp with a potato masher. Place milk and cream cheese in a large bowl, and stir well with a whisk. Stir in potato pulp, 1 cup cheddar cheese, onion, salt, pepper and spinach.

    3. Spoon mixture into shells; sprinkle each with 2 tablespoons cheddar cheese. Place stuffed potatoes on a baking sheet; bake at 400 for 15 minutes or until thoroughly heated. Garnish with green onions, if desired.

    4. Yield: 6 servings (serving size: 1 potato half). 349 cal, 10g fat, 17.5g pro, 49g carb, 4.7g fiber, 34mg chol, 3.5mg iron, 501mg sod, 414mg cal.



    Final Comments


    Notes: You can also cook the potatoes in the microwave by piercing them with a fork and arranging them on paper towels. Microwave at high 16 minutes or until done, turning and rearranging potatoes after 8 minutes. Let stand 5 minutes.


 

 

 


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