Spinach-Garlic Potatoes

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 226.2
  • Total Fat: 2.8 g
  • Cholesterol: 9.7 mg
  • Sodium: 83.7 mg
  • Total Carbs: 42.8 g
  • Dietary Fiber: 4.9 g
  • Protein: 8.4 g

View full nutritional breakdown of Spinach-Garlic Potatoes calories by ingredient
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Number of Servings: 8


    4 large russet potatoes
    10 oz spinach leaves chopped
    1/2 cup water
    1 cup low fat ricotta cheese
    1/2 cup fat free liquid creamer
    1 clove garlic
    black pepper


Preheat oven to 350. Scrub potatoes, but don't dry. Place about 5" apart on oven rack and bake for 1 hour or until tender. Remove from oven, but leave oven on.

Cut each potato in half lengthwise, and set aside to cool, for about 10 minutes. Scoop the pulp from the potatoes, leaving about 1/4" thick sides. Place pulps in large bowl, and set shells aside.
Place spinach and water in non stick saucepan. Cover and cook for 3-4 minutes, or until spinach is wilted. Drain well and press with paper towl to squeeze out most of the moisture.
Mash the potato pulb until smooth. Add the ricota, creamer, garlic, pepper, and spinach. Mix well. Sppon mixture back into potato shells.
Place the potatoes in a single layer in 9 x 13 size dish. Cover loosly with foil, bake for 10 minutes. Remove foil and bake for additional 3-5 minutes, or until lightly browned.

Number of Servings: 8

Recipe submitted by SparkPeople user WABTCZN.

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