Prep Time
12 Mins
Cook Time
1 Hour 4 Mins
Yield
4 servings (serving size: 2 stuffed potato halves)

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Rinse potatoes; pierce several times with a fork. Bake at 450° for 45 minutes or until tender.

Step 3

Heat oil in a large nonstick skillet over medium-high heat; add onions and garlic. Cook 1 minute or until soft. Add spinach; cook 2 minutes or until thoroughly heated. Remove from pan, and place in a large bowl.

Step 4

When potatoes are cool enough to handle, cut in half lengthwise, and scoop out pulp, leaving a 1/4-inchthick shell. Add pulp to spinach mixture; stir in 1/4 cup Parmesan cheese and next 4 ingredients. Place potato shells in an 11 x 7-inch baking dish coated with cooking spray. Spoon filling evenly into potato shells. Bake 15 minutes or until thoroughly heated and lightly browned. Top with remaining 1/4 cup Parmesan cheese and, if desired, salsa.

Oxmoor House Healthy Eating Collection

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