• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Spinach-Stuffed Potatoes

  • Recipe Submitted by on

Category: Appetizers, Vegetables

 Ingredients List

  • 4 lg Idaho Baking Potatoes,
  • -(about 3 pounds)
  • Olive Oil
  • 1/2 c Onion, minced
  • 2 c Fresh Spinach Leaves,
  • -Washed, Dried, chopped in
  • -thin slices
  • 1/8 ts Nutmeg
  • 1/4 ts Salt
  • Freshly Ground Pepper
  • 1/2 c Low-Fat Buttermilk
  • 1/4 c Freshly Grated Parmesan, or
  • -Romano
  • Cayenne Pepper


Preheat oven to 375 degrees F. Pierce each potato in two or three places.
Rub potatoes lightly with olive oil. In a microwave oven arrange the
potatoes in a circle with the thickest parts to the outside, and cook on
high power for 10 minutes, turning them every 3 minutes, until they begin
to "whistle." Bake in oven for 15-20 minutes until they can be easily
pierced with a fork. (The microwave method saves time, but you can bake the
potatoes in a 375 degrees F oven for 45-60 minutes instead.)

While the potatoes are baking, saute the onion in a few drops of olive oil
until soft. Add the spinach and saute about 30 seconds until soft. Remove
from heat and mix in a bowl with the salt, pepper, and buttermilk. (If
using frozen, merely stir into onions and remove from heat.) When the
potatoes are done, cut in half lengthwise (use pot holders), and scoop out
the flesh with a spoon. Add to the spinach/buttermilk mixture and mash
together with a fork. Arrange the skins on a cookie sheet and spoon the
mixture into the skins. Sprinkle with the grated cheese and cayenne pepper.
Return to 375 degrees F oven for about 20 minutes.

NOTES : This is my alternative to twice-baked potatoes.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?