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Spinach Baked Potato

Photo: John Autry; Styling: Leigh Ann Ross
Total time 20 mins
Yield 4 servings (serving size: 1 topped potato)

Ingredients

  • 4 (6-ounce) Yukon gold potatoes
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 1/4 cup vertically sliced red onion
  • 3 garlic cloves, thinly sliced
  • 1 (9-ounce) package fresh spinach
  • 1/2 cup crumbled feta cheese

Nutrition Information

  • calories 255
  • fat 8.1 g
  • satfat 2.8 g
  • monofat 4.4 g
  • polyfat 0.6 g
  • protein 7.7 g
  • carbohydrate 39 g
  • fiber 5.2 g
  • cholesterol 13 mg
  • iron 3.7 mg
  • sodium 358 mg
  • calcium 121 mg

How to Make It

  1. Pierce each potato several times with a fork. Microwave at HIGH 13 minutes or until tender, turning after 7 minutes.

  2. Combine oil and next 4 ingredients (through salt) in a bowl, stirring well with a whisk. Heat vinaigrette in a large skillet over medium-high heat. Add onion and garlic; sauté 2 minutes. Gradually add spinach; toss until wilted. Divide spinach among potatoes. Top each with 2 tablespoons crumbled feta cheese.

  3.