Rating: 3 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
Ann Taylor Pittman
Recipe by Cooking Light January 2011

Gallery

Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary

total:
20 mins
Yield:
4 servings (serving size: 1 topped potato)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

255 calories; fat 8.1g; saturated fat 2.8g; mono fat 4.4g; poly fat 0.6g; protein 7.7g; carbohydrates 39g; fiber 5.2g; cholesterol 13mg; iron 3.7mg; sodium 358mg; calcium 121mg.
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