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Photo: John Autry; Styling: Leigh Ann Ross Photo by: Photo: John Autry; Styling: Leigh Ann Ross

Spinach Baked Potato

Cooking Light JANUARY 2011

  • Yield: 4 servings (serving size: 1 topped potato)
  • Total: 20 Minutes

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.

 

Nutritional Information

Amount per serving
  • Calories: 255
  • Fat: 8.1g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 7.7g
  • Carbohydrate: 39g
  • Fiber: 5.2g
  • Cholesterol: 13mg
  • Iron: 3.7mg
  • Sodium: 358mg
  • Calcium: 121mg
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Spinach Baked Potato Recipe

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