Cheesy greek-topped taters

Yield: 1 servings

Measure Ingredient
½ pounds Fresh spinach, trimmed, washed and torn (about 4 cups)
1 cup Sliced fresh mushrooms
⅓ cup Chopped green onions
1 tablespoon Lemon juice
1 tablespoon Butter or margarine
1 cup Shredded Monterey Jack cheese
2 ounces Feta cheese, crumbled
2 tablespoons Grated Parmesan cheese
3 \N Fresh Idaho potatoes, baked

In 2-quart microwave-safe casserole combine spinach, mushrooms, green onions, lemon juice and butter. Cover loosely with plastic wrap; cook on High 2 to 3 minutes or until spinach is limp. Stir in cheeses. Cut potatoes in half lengthwise; fluff with fork. Arrange on microwave-safe platter. Top with spinach-cheese topping. Cook on High 30 to 45 seconds or until heated through. Makes 3 or 6 servings. From the files of Al Rice, North Pole Alaska. Feb 1994

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