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for September 2010
Spinach Stuffed Potatoes
INGREDIENTS:
6 baking potatoes
1/4 cup sour cream, light
1/4 cup tofu, silken soft
1 package (10-ounce) frozen spinach - thawed and drained 1/4 cup green onion
1/4 teaspoon pepper
1/2 cup grated cheddar, lowfat
sprinkle of Mrs. Dash garlic and herb seasoning
DIRECTIONS:
1. Thaw the spinach before you cook this recipe! After it thaws, drain any extra water from the spinach.
2. Preheat the oven to 350 degrees.
3. Wash and scrub the potatoes.
4. Bake the potatoes in oven for 1 hour until they’re tender and you can pierce them with a fork.
5. Wash and chop the green onion until you get 1/4 cup onion.
6. Put the sour cream, tofu, spinach, onion, pepper and cheese in a mixing bowl. Mix well.
7. 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.
8. Stuff the potato skin shells with the mixture.
9. Sprinkle the potatoes with the garlic and herb seasoning.
10. Bake the potatoes for 20-25 minutes until they’re a little brown.
Notes: You can use part-skim mozzarella cheese in place of lowfat cheddar cheese.
NUTRITIONAL INFORMATION: (per serving)
Yield: 6 servings
Serving size: One prepared potato
Calories 204, Total fat 2 g, Total saturated fat 1 g, Cholesterol 5 mg, Sodium 115 mg, Total carbohydrate 37 g, Dietary fiber 8 g, Protein 11g.
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