6 Baking potatoes
Salt and pepper
Butter
Skim milk
1/4 cup Onion, chopped
3/4 cup Cheddar cheese, grated
3/4 cup Monterey jack cheese, grated
10 oz Frozen chopped spinach, thawed and drained
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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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