Spinach Stuffed Potatoes

Ingredients

• 1 package (10 ounces) frozen spinach, thawed and drained
• 6 medium potatoes
• 1/4 cup green onion
• 1/4 cup light sour cream
• 1/4 cup silken soft tofu
• 1/4 teaspoon ground black pepper
• 1/2 cup lower-fat cheddar cheese, grated
• 1 teaspoon salt free seasoning

Method

1. Wash hands with soap and water.
2. Thaw the spinach before you cook this recipe!
3. After it thaws, drain any extra water from the spinach.
4. Preheat the oven to 350 degrees F. Wash and scrub the potatoes.
5. Bake the potatoes in for 1 hour till they’re tender and you can pierce them with a fork.
6. Wash and chop the green onion until you get 1/4 cup onion.
7. Put the sour cream, tofu, spinach, onion, pepper, and cheese in a mixing bowl.
8. Mix well.
9. When the potatoes are baked, let them cool.
10. Then use a spoon to scoop out the inside of the potato.
11. Add the inside of the potato to the sour cream mix.
12. Stir together.
13. Stuff the potato skin shells with the mixture.
14. Sprinkle the potatoes with the seasoning.
15. Bake the potatoes for 20 to 25 minutes until they’re a little brown.
16. Add extra cheese on top if desired.

Nutrition

Nutrition is estimated per serving from the original source and is a guide rather than a measurement. Actual values vary with ingredients, brands and portion size.

Original source

USDA MyPlate Kitchen. Open the credited publication to review its complete context, serving notes and later changes.

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About this recipe

Inflameless provides general cooking and food education. Recipe labels do not confirm suitability for a medical condition or allergy.

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