Spinach Stuffed Potatoes

Serving Size: 1/6 of recipe
Yield: 6 servings

Ingredients:

6 baking potatoes
1/4 cup sour cream, light
1/4 cup tofu, silken soft
1 package (10-ounce) frozen spinach - thawed and drained
1/4 cup green onion
1/4 teaspoon pepper
1/2 cup grated cheddar, lowfat
sprinkle of Mrs. Dash garlic and herb seasoning

Instructions:

1. Thaw the spinach before you cook this recipe! After they thaw, drain any extra water from the spinach.

2. Preheat the oven to 350 degrees.

3. Wash and scrub the potatoes.

4. Bake the potatoes in for 1 hour till they're tender and you can pierce them with a fork.

5. Wash and chop the green onion until you get ¼ cup onion.

6. Put the sour cream, tofu, spinach, onion, pepper and cheese in a mixing bowl. Mix well.

7. When the potatoes are baked, let them cool. Then use a spoon to scoop out the inside of the potato. Add the inside of the potato to the sour cream mix. Stir together.

8. Stuff the potato skin shells with the mixture.

9. Sprinkle the potatoes with the garlic and herb seasoning.

10. Bake the potatoes for 20-25 minutes until they're a little brown.

Notes: You can use part-skim mozzarella cheese in place of lowfat cheddar cheese.

Cost:

Per Recipe: $ 3.99
Per Serving: $ 0.67

Information Adapted from:
Pennsylvania Nutrition Education Network
Website Recipes
The Pennsylvania Nutrition Education Program

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