Twice Baked Stuffed Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 large russet potatoes, baked1 cup frozen spinach, thawed and squeezed to rid of excess moisture2 oz reduced fat provolone cheese1/4 cup light sour cream1 tbs butter
Cut potatoes in half and scoop out insides being careful to keep shells intact. Place the potatoes in a bowl and mix in the remaining ingredients until combined. Stuff shells and bake in a 375 oven for 20 min or until lightly browned on top.
Serves 4- 1 potato half each
Number of Servings: 4
Recipe submitted by SparkPeople user CHUBBYMOM7.
Serves 4- 1 potato half each
Number of Servings: 4
Recipe submitted by SparkPeople user CHUBBYMOM7.
Nutritional Info Amount Per Serving
- Calories: 192.7
- Total Fat: 4.1 g
- Cholesterol: 11.5 mg
- Sodium: 177.7 mg
- Total Carbs: 34.9 g
- Dietary Fiber: 4.7 g
- Protein: 6.0 g