twice-baked spinach potatoes
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 large russet potatoes, scrubbed3 T olive oil2 cloves garlic, minced1 bag (10 oz) fresh spinach, stems removed0.5 cup plain low-fat yogurtsalt and pepper.25 grated parmesan cheese
serves 8. preheat oven to 350. pierce skin of each potato with fork. bake until tender, about 1.5 hours. let them cool slightly.
meanwhile in lg. skillet, heat 1 T oil over medium heat. add garlic and cook, stirring often, about 30 seconds. add spinach and cook just until wilted. remove from heat.
cut potatoes in half lengthwise and use spoon to scoop flesh into medium bowl. add yogurt, the remaining olive oil and spinach mixture and stir until blended. season with salt and pepper to taste.
spoon mixture into potato shells, mounding slightly. put filled potatoes on baking sheet and sprinkle some grated parm. cheese over each. bake until tops are golden and potatoes are heated through about 25 minutes. serve hot.
Number of Servings: 8
Recipe submitted by SparkPeople user DAR1ANA.
meanwhile in lg. skillet, heat 1 T oil over medium heat. add garlic and cook, stirring often, about 30 seconds. add spinach and cook just until wilted. remove from heat.
cut potatoes in half lengthwise and use spoon to scoop flesh into medium bowl. add yogurt, the remaining olive oil and spinach mixture and stir until blended. season with salt and pepper to taste.
spoon mixture into potato shells, mounding slightly. put filled potatoes on baking sheet and sprinkle some grated parm. cheese over each. bake until tops are golden and potatoes are heated through about 25 minutes. serve hot.
Number of Servings: 8
Recipe submitted by SparkPeople user DAR1ANA.
Nutritional Info Amount Per Serving
- Calories: 132.8
- Total Fat: 4.5 g
- Cholesterol: 2.5 mg
- Sodium: 100.0 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 2.1 g
- Protein: 4.6 g
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