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Spinach-Feta Stuffed Potatoes

Categories: St. Patrick's Day, Vegetarian
Type: Side Dishes

Spinach and three cheeses (feta, Parmesan and cottage) make these stuffed potatoes outstanding!

Serves: Serves: 4


  • 4 large baking potatoes
  • 2 (10-ounce) packages frozen chopped spinach, thawed and drained
  • 1/4 cup grated nonfat Parmesan cheese
  • 1/4 cup nonfat cottage cheese
  • 2 ounces reduced-fat feta cheese, crumbled
  • 1/2 teaspoon garlic powder

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  1. Preheat oven to 450F.
  2. Pierce potatoes with a fork.
  3. Bake 45 to 60 minutes, until cooked through. (Potatoes can be microwaved on High 8 to 9 minutes per potato.) Cool 5 minutes.
  4. Cut potatoes in half; carefully scoop out pulp, leaving 1/4-inch border. Combine potato pulp, spinach, Parmesan cheese, cottage cheese, feta cheese and garlic powder in medium bowl; mash with fork or mix with electric mixer until creamy and smooth.
  5. Spoon mixture back into potato shells.
  6. Line baking sheet with foil and spray with cooking spray.
  7. Arrange potatoes in single layer on baking sheet; cover and refrigerate until ready to serve.
  8. Let potatoes stand at room temperature 15 to 20 minutes before baking.
  9. Preheat oven to 425F. Bake potatoes 10 to 15 minutes, until heated through.
  • Spinach, an excellent source of folate, has been associated with reducing depression.

excerpted from:

Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.

To order this book go to Amazon.

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