Cheesy Greek-topped Taters
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Greek | Vegetables | 1 | Servings |
INGREDIENTS
| 1/2 | lb | Fresh spinach, trimmed |
| washed and torn about 4 | ||
| cups | ||
| 1 | c | Sliced fresh mushrooms |
| 1/3 | c | Chopped green onions |
| 1 | T | Lemon juice |
| 1 | T | Butter or margarine |
| 1 | c | Shredded Monterey Jack |
| cheese | ||
| 2 | oz | Feta cheese, crumbled |
| 2 | T | Grated Parmesan cheese |
| 3 | Fresh Idaho potatoes | |
| baked |
INSTRUCTIONS
In 2-quart microwave-safe casserole combine spinach, mushrooms, green onions, lemon juice and butter. Cover loosely with plastic wrap; cook on High 2 to 3 minutes or until spinach is limp. Stir in cheeses. Cut potatoes in half lengthwise; fluff with fork. Arrange on microwave-safe platter. Top with spinach-cheese topping. Cook on High 30 to 45 seconds or until heated through. Makes 3 or 6 servings. From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 2140
Calories From Fat: 986
Total Fat: 112.3g
Cholesterol: 311.2mg
Sodium: 4905.7mg
Potassium: 4741.8mg
Carbohydrates: 156.2g
Fiber: 24g
Sugar: 15.2g
Protein: 133.5g