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