LIGHTER PARMESAN SPINACH-STUFFED POTATOES WITH VEGAN VARIATION
Entered for safe-keeping. From Evelyn Tribole's "More Healthier Homestyle Cooking." Calories, fat and cholesterol were reduced by eliminating the oil for cooking the spinach, using fat-free cottage cheese in place of full-fat cottage cheese, and eliminating the butter. Note (my addition), vegans can create a substitute for cream cheese by straining soy yogurt to make a soy cream cheese (pour freshly made soy yogurt into two layers of cheesecloth fitted into a strainer. Next, tie up the ends to form a bag and hang the bag over your sink or over a pot for a few hours. When it has stopped dripping and is spreadable) or by mashing a block of tofu with a fork and mixing in a few teaspoons of lemon juice. When time is tight, potatoes may be cooked in the microwave according to manufacturer's directions.
Provided by KateL
Categories Spinach
Time 52m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees Fahrenheit. Pierce the potatoes in several places with a fork. Bake for 45 minutes, or until tender.
- Meanwhile, lightly coat a large skillet with nonstick spray and warm over medium-high heat.
- Add the garlic and cook for 1 minute.
- Add the spinach and cook, stirring frequently, for 2 minutes, or until wilted.
- Stir in the cottage cheese (or soy cream cheese substitute) and the Parmesan cheese (or vegan parmesan), and cook, stirring, for 2 minutes or until the Parmesan melts.
- Cut a 1-inch to 2-inch X in each potato and squeeze to open slightly. Divide the stuffing among the potatoes.
Nutrition Facts : Calories 395.4, Fat 4.9, SaturatedFat 2.6, Cholesterol 15, Sodium 411.8, Carbohydrate 71.2, Fiber 10.2, Sugar 4.2, Protein 19.4
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[email protected]These stuffed potatoes are the perfect comfort food. They're cheesy, creamy, and oh-so-satisfying. I love to serve them with a dollop of sour cream and some chopped chives.
uzhqar jatt
[email protected]I'm a big fan of Parmesan cheese, so I was excited to try this recipe. The Parmesan flavor really shines through in the filling. I also love the crispy potato skin.
Md Sihab Babu
[email protected]These stuffed potatoes are a great way to use up leftover mashed potatoes. I had some leftover mashed potatoes from Thanksgiving, and I used them to make these stuffed potatoes. They were so good that I didn't even have any leftovers!
Anuruddika Kumari
[email protected]I love to make these stuffed potatoes ahead of time. I bake them, let them cool, and then store them in the refrigerator. When I'm ready to serve them, I just reheat them in the oven.
SimplyLily
[email protected]These stuffed potatoes are a great way to sneak some extra veggies into your diet. I added some chopped spinach and zucchini to the filling. You can't even taste them, but they add a lot of nutrients.
Sirjan Kunwar
[email protected]I made these stuffed potatoes in a muffin tin. It worked great! The potatoes were perfectly cooked and the filling was evenly distributed.
Ana Martinez
[email protected]I'm a vegetarian, so I used a vegan cheese substitute in the filling. It worked perfectly! The stuffed potatoes were just as delicious as the non-vegan version.
Tracey Gilbert
[email protected]These stuffed potatoes are a great way to use up leftover chicken or turkey. I like to add some shredded chicken or turkey to the filling. It makes them even more hearty and flavorful.
Hamed Bin Alam
[email protected]I love that this recipe is so versatile. You can use any type of cheese that you like in the filling. I've also tried adding different vegetables, such as broccoli, cauliflower, and mushrooms.
Iris Clymer
[email protected]I've made these stuffed potatoes several times now, and they're always a hit. They're a great dish to serve at parties or potlucks.
EvanTheGamer1325
[email protected]These stuffed potatoes are the perfect comfort food. They're cheesy, creamy, and oh-so-satisfying. I love to serve them with a dollop of sour cream and some chopped chives.
Pinky DelaTorre
[email protected]I'm a big fan of Parmesan cheese, so I was excited to try this recipe. The Parmesan flavor really shines through in the filling. I also love the crispy potato skin.
Deborah Harriman
[email protected]My kids loved these stuffed potatoes! They're a great way to get them to eat their vegetables. I snuck some spinach and carrots into the filling, and they didn't even notice.
afzalmollik Afzalmollik
[email protected]These stuffed potatoes are perfect for a weeknight meal. They're hearty and filling, but they're also healthy. I served them with a side salad and some roasted vegetables.
Tasnemul Hasan
[email protected]I love how easy this recipe is to make. I was able to whip up a batch of these stuffed potatoes in no time. They're also a great make-ahead dish. I made them the night before and then baked them the next day.
Frank Pollard
[email protected]This recipe is a great way to use up leftover mashed potatoes. I had some leftover mashed potatoes from Thanksgiving, and I used them to make these stuffed potatoes. They were so good that I didn't even have any leftovers!
Md Hasive
[email protected]I'm not a vegan, but I tried the vegan variation of this recipe and it was delicious! The tofu ricotta filling was a great substitute for the cheese, and the potatoes were just as crispy and flavorful as the non-vegan version.
Tun Hla
[email protected]These stuffed potatoes were a hit at my dinner party! The spinach and Parmesan filling was creamy and flavorful, and the potatoes were perfectly cooked. I will definitely be making these again.