Panera Spinach and Goat Cheese-Stuffed Baked Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 large russet potatoes, pricked several times with a fork4 ounces low-fat goat cheese1/4 cup reduced-fat sour cream1 TBS olive oil2 tsp fat-free milk1/2 tsp salt1/2 tsp black pepper1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry2 scallions, thinly sliced1 can (14-19 oz.) white beans, rinsed and drained
Preheat the oven to 425 F. Place the potatoes directly on the rack and bake for 1 hour, or until soft when squeezed.
Remove the potatoes from the oven and cut each lengthwise in half. Let stand until easily handled but still warm.
Scoop out the potato pulp into a large bowl, leaving a 1/4" thick shell. Place the potato shells in a 13"x9" baking pan.
With a potato masher, mash the pulp with the cheese, sour cream, oil, milk, salt, and pepper. Fold in the spinach, scallions, and beans. Spoon into the potato shells. Bake for 20 minutes, or until lightly browned.
Serving Size: 1 half a potato
Number of Servings: 8
Recipe submitted by SparkPeople user ASLANSCUB.
Remove the potatoes from the oven and cut each lengthwise in half. Let stand until easily handled but still warm.
Scoop out the potato pulp into a large bowl, leaving a 1/4" thick shell. Place the potato shells in a 13"x9" baking pan.
With a potato masher, mash the pulp with the cheese, sour cream, oil, milk, salt, and pepper. Fold in the spinach, scallions, and beans. Spoon into the potato shells. Bake for 20 minutes, or until lightly browned.
Serving Size: 1 half a potato
Number of Servings: 8
Recipe submitted by SparkPeople user ASLANSCUB.
Nutritional Info Amount Per Serving
- Calories: 253.5
- Total Fat: 4.0 g
- Cholesterol: 8.0 mg
- Sodium: 232.9 mg
- Total Carbs: 46.0 g
- Dietary Fiber: 6.8 g
- Protein: 10.8 g
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