| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Greek |
Potatoes |
1 |
servings |
INGREDIENTS
| 1 |
|
Potato; baked |
| 5 |
oz |
Frozen chopped spinach |
| 2 |
tb |
Crumbled feta cheese |
| 2 |
ts |
Parmesan cheese |
| 1 |
ds |
Fresh ground black pepper |
INSTRUCTIONS
Thaw the frozen spinach and squeeze until thoroughly dry. Cut a crosswise
slit in the top of the potato. Carefully pull back skin and scoop out meat
of potato into a small bowl. Add spinach, cheeses and pepper; mix to
combine. Fill potato with mixture and bake 10 minutes longer. EACH 154cals,
5g fat (25% cff)
Recipe by: The Idaho Potato Commission
Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 24, 1998, converted
by MM_Buster v2.0l.
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