| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
2 week cycl, Side dishes, Vegetables |
12 |
Servings |
INGREDIENTS
| 6 |
|
Baking potatoes |
|
|
Salt and pepper |
|
|
Butter |
|
|
Skim milk |
| 1/4 |
c |
Onion; chopped |
| 3/4 |
c |
Cheddar cheese; grated |
| 3/4 |
c |
Monterey jack cheese; grated |
| 10 |
oz |
Frozen chopped spinach; thawed and drained |
INSTRUCTIONS
Bake the 6 potatoes. While still hot, slice each potato in half lengthwise
and carefully scoop the baked potato into a large mixing bowl. Save the
skins. Mix the potatoes with the remaining ingredients, usin salt, pepper
and butter to taste and enough milk for desired "mashed potato"
consistency. Put the potato mixture back into the skins. Serve immediately
or freeze them in a freezer bag. Remove as needed and heat on a cookie
sheet or flat baking dish.
>From "Once a Month Cooking" by Mimi Wilson & Mary Beth Lagerborg
adaptations by Lisa Johnston
Per serving: 105 Calories; 5g Fat (38% calories from fat); 5g Protein; 11g
Carbohydrate; 14mg Cholesterol; 115mg Sodium
Recipe by: Mimi Wilson & Mary Beth Lagerborg
Posted to Bakery-Shoppe Digest V1 #198 by Elisabeth Johnston
<ejohn03@emory.edu> on Aug 20, 1997
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