Spinach-Stuffed Potatoes
Quantity
Measure
Ingredient
2
Large
Baking potatoes
1/4
Cup
Onions
4
Cloves
Garlic, grated
1
Cup
Fresh spinach leaves, chopped
1
Dash
Salt (to flavor)
1
Dash
Ingredient
1/4
Cup
Buttermilk
2
Tbsp.
Freshly grated parmesan
1
Dash
Cayenne pepper
·
Preheat oven to 375°F.
·
Pierce each potato in two or three places and coat with oil or butter.
·
Bake in oven for 45 - 60 minutes, until easily pierced with fork.
·
While potatoes are baking, sauté the onions and garlic in a few drops oil until onions are soft.
·
Add the spinach and sauté about 30 seconds until soft.
·
Remove from heat and mix in a bowl with the salt, pepper and buttermilk.
·
When the potatoes are done, cut in half lengthwise and scoop out the flesh with a spoon.
·
Add the potato to the spinach/buttermilk mixture and mash together.
·
Arrange the skins on a cookie sheet and spoon the mixture back into the skins.
·
Sprinkle with grated cheese and cayenne pepper.
·
Return to 375°F for 20 minutes, or until golden brown.