Greek stuffed potato - idaho

1 servings

Quantity Ingredient
1 Potato; baked
5 ounces Frozen chopped spinach
2 tablespoons Crumbled feta cheese
2 teaspoons Parmesan cheese
1 dash Fresh ground black pepper

Thaw the frozen spinach and squeeze until thoroughly dry. Cut a crosswise slit in the top of the potato. Carefully pull back skin and scoop out meat of potato into a small bowl. Add spinach, cheeses and pepper; mix to combine. Fill potato with mixture and bake 10 minutes longer. EACH 154cals, 5g fat (25% cff)

Recipe by: The Idaho Potato Commission Posted to EAT-LF Digest by kitpath@... on Dec 24, 1998, converted by MM_Buster v2.0l.

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