Spinach Stuffed Potatoes

95 min · Serves 6

Based on a recipe from Pennsylvania Nutrition Education Network, via USDA MyPlate Kitchen

What goes in

• 6baking potatoes
• ¼ cuplight sour cream
• ¼ cupsoft silken tofu
• 1 packfrozen spinach, thawed and drained (10 oz)
• ¼ cupchopped green onion
• 1.2 mlground black pepper
• ½ cuplow-fat cheddar cheese, grated
• 4.9 mlgarlic and herb seasoning

How to cook it

1. Preheat the oven to 350 °F and thoroughly scrub the potatoes clean.
2. Bake the potatoes for approximately 1 hour, until tender enough to easily pierce with a fork, then let them cool enough to handle.
3. In a large bowl, stir together the thawed and drained spinach, sour cream, silken tofu, green onions, black pepper, and grated cheddar cheese.
4. Hollow out the cooled potatoes with a spoon, leaving a sturdy shell, and transfer the scooped potato flesh into the bowl with the filling.
5. Mash and blend the potato flesh into the spinach mixture until well combined.
6. Spoon the mixture back into the hollowed potato skins and dust the tops with garlic and herb seasoning.
7. Bake for 20 to 25 minutes until thoroughly heated and lightly browned on top.

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