Twice Baked Florentine Potatoes

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 217.9
  • Total Fat: 6.4 g
  • Cholesterol: 7.6 mg
  • Sodium: 180.3 mg
  • Total Carbs: 35.0 g
  • Dietary Fiber: 4.7 g
  • Protein: 6.4 g

View full nutritional breakdown of Twice Baked Florentine Potatoes calories by ingredient
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Number of Servings: 8


    4 lg Yukon Gold Potatoes
    2 Tbsp Olive OIl
    1 Tbsp Butter
    1 small leek, thinly sliced (white & pale green only)
    2 cups coarsely chopped fresh spinach, lightly packed
    1/4 cup skim milk
    1/2 cup shredded Parmesan cheese, divided
    1/4 tsp salt
    3 Tbsp finely chopped roasted red bell peppers
    1 Tbsp chopped fresh basil
    Freshly ground pepper to taste


Pierce the potatotes and microwaver for 20 minutes or until tender when gently squeezed. Let cool slightly. Meanwhile, melt the butter with the olvie oil in a medium skillet. Add the leeks and cook until very soft, about 10 minutes, stirring frequently. Add the spinach and cook for a few minutes more until the spinach is cooked and any liquid has been absorbed. Preheat oven to 400 F. Cut the potatoes in half and scoop out the insides, leaving a rim of potatoes in the skins. Mash the potates with the milk until smooth, stir in leek mixture, half the cheese, salt & pepper. Lightly stir in the roasted peppers and basil. Place potato skins on baking sheet and fill with potato mixture; sprinkle with remaining cheese. Bake for 15 minutes. Makes 8 servings.

Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user PLAFUL.

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