INGREDIENTS

INSTRUCTIONS

Preheat oven to 375 degrees F. Pierce each potato in two or three places.
Rub potatoes lightly with olive oil. In a microwave oven arrange the
potatoes in a circle with the thickest parts to the outside, and cook on
high power for 10 minutes, turning them every 3 minutes, until they begin
to "whistle." Bake in oven for 15-20 minutes until they can be easily
pierced with a fork. (The microwave method saves time, but you can bake the
potatoes in a 375 degrees F oven for 45-60 minutes instead.)
While the potatoes are baking, saute the onion in a few drops of olive oil
until soft. Add the spinach and saute about 30 seconds until soft. Remove
from heat and mix in a bowl with the salt, pepper, and buttermilk. (If
using frozen, merely stir into onions and remove from heat.) When the
potatoes are done, cut in half lengthwise (use pot holders), and scoop out
the flesh with a spoon. Add to the spinach/buttermilk mixture and mash
together with a fork. Arrange the skins on a cookie sheet and spoon the
mixture into the skins. Sprinkle with the grated cheese and cayenne pepper.
Return to 375 degrees F oven for about 20 minutes.
NOTES : This is my alternative to twice-baked potatoes.
Recipe by: Mother Earth News, December, 1994
Posted to MC-Recipe Digest V1 #484 by Diane Lamere <dlamere@plantnet.com>
on Feb 26, 1997.

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