These loaded baked potatoes make a great weeknight meal.

Recipe by Oxmoor House January 2008

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Recipe Summary

prep:
12 mins
cook:
1 hr 4 mins
total:
1 hr 16 mins
Yield:
4 servings (serving size: 2 stuffed potato halves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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

  • 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.

  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

382 calories; fat 12.5g; saturated fat 6.9g; protein 20.8g; carbohydrates 52.3g; cholesterol 45mg; iron 3.4mg; sodium 869mg; calories from fat 29%; fiber 6.2g; calcium 437mg.
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