twice-baked spinach potatoes
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of twice-baked spinach potatoes calories by ingredient
Number of Servings: 8
Ingredients
-
4 large russet potatoes, scrubbed
3 T olive oil
2 cloves garlic, minced
1 bag (10 oz) fresh spinach, stems removed
0.5 cup plain low-fat yogurt
salt and pepper
.25 grated parmesan cheese
Directions
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.