Spinach Baked Potato

Photo: John Autry; Styling: Leigh Ann Ross

Yield:

4 servings (serving size: 1 topped potato)

Recipe from

Recipe Time

Total: 20 Minutes

Nutritional 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

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

Preparation

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.

 

Note:

Ann Taylor Pittman,

January 2011