Serves 6
229 cal · 105 min
Spinach Stuffed Potatoes
Recipe GLPR1f535419a531f4
These hearty spinach-stuffed potatoes combine creamy filling with baked potato shells for a satisfying and nutritious side dish. Frozen spinach is mixed with sour cream, silken tofu, fresh green onions, and cheddar cheese, then stuffed back into tender potato halves and baked until golden.
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Ingredients
1 package (10 ounces) frozen spinach, thawed and drained
6 medium potatoes
1/4 cup chopped green onion
1/4 cup light sour cream
1/4 cup silken soft tofu
1/4 teaspoon ground black pepper
1/2 cup grated low-fat cheddar cheese
1 teaspoon salt-free seasoning
Directions
Wash your hands thoroughly with soap and warm water before beginning.
If using frozen spinach, place it in the refrigerator to thaw completely, or thaw it under cool running water.
Once thawed, transfer the spinach to a fine-mesh strainer and press gently with the back of a spoon to remove all excess moisture. Set aside.
Preheat your oven to 350°F. Scrub the potatoes under cold running water to remove any dirt, then pat dry.
Place the cleaned potatoes directly on the oven rack and bake for about 1 hour, or until they are soft and tender enough to pierce easily with a fork.
While the potatoes bake, rinse the green onions and chop them into small pieces until you have 1/4 cup. Set aside.
In a large mixing bowl, combine the drained spinach, light sour cream, silken tofu, chopped green onion, ground black pepper, and grated cheddar cheese.
Stir the mixture until all ingredients are well combined and the filling is creamy.
Remove the potatoes from the oven and let them cool for 5-10 minutes until they are comfortable to handle but still warm.
Once cooled slightly, use a spoon to carefully scoop out the interior of each potato, leaving a thin shell (about 1/4 inch thick) to maintain the potato's structure. Reserve the scooped-out potato flesh.
Add the reserved potato flesh to the spinach and cheese mixture in the bowl.
Mix thoroughly until the potato and filling ingredients are evenly combined.
Spoon the spinach and potato filling generously back into each potato shell, mounding it slightly on top.
Sprinkle the salt-free seasoning evenly over the tops of all the stuffed potatoes.
Return the stuffed potatoes to the oven and bake for 20-25 minutes, until the tops are lightly browned and the filling is heated through.
If desired, top with additional grated cheddar cheese during the last few minutes of baking or after removal from the oven.
