Spinach Stuffed Potatoes
Makes:
6 servings
These tasty, twice-baked potatoes are stuffed with veggies, cheese, tofu, and sour cream for a delicious and filling dish.
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 low-fat cheddar cheese, grated
- 1 teaspoon salt free seasoning
Directions
- Wash hands with soap and water.
- Thaw the spinach before you cook this recipe! After it thaws, drain any extra water from the spinach.
- Preheat the oven to 350 degrees F.
- Wash and scrub the potatoes.
- Bake the potatoes in for 1 hour till they’re tender and you can pierce them with a fork.
- Wash and chop the green onion until you get 1/4 cup onion.
- Put the sour cream, tofu, spinach, onion, pepper, and cheese in a mixing bowl. Mix well.
- When the potatoes are baked, let them cool. Then use a spoon to scoop out the inside of the potato. Add the inside of the potato to the sour cream mix. Stir together.
- Stuff the potato skin shells with the mixture. Sprinkle the potatoes with the seasoning.
- Bake the potatoes for 20 to 25 minutes until they’re a little brown. Add extra cheese on top if desired.
Notes
Pennsylvania Nutrition Education Network
