Spinach Stuffed Potatoes

These tasty, twice-baked potatoes are stuffed with veggies, cheese, tofu, and sour cream for a delicious and filling dish.

Yield

6 servings

Serving size

1 stuffed potato

Rating

3.72 of 5 (32 ratings)

Food groups

• Dairy: 1/4 cups
• Vegetables: 1 3/4 cups

Ingredients

• 1 package (10 ounces) frozen spinach, thawed and drained
• 6 medium potatoes
• 1/4 cup green onion
• 1/4 cup light sour cream
• 1/4 cup silken soft tofu
• 1/4 teaspoon ground black pepper
• 1/2 cup low-fat cheddar cheese, grated
• 1 teaspoon salt free seasoning

Directions

1. Wash hands with soap and water.
2. Thaw the spinach before you cook this recipe!
3. After it thaws, drain any extra water from the spinach.
4. Preheat the oven to 350 degrees F. Wash and scrub the potatoes.
5. Bake the potatoes in for 1 hour till they’re tender and you can pierce them with a fork.
6. Wash and chop the green onion until you get 1/4 cup onion.
7. Put the sour cream, tofu, spinach, onion, pepper, and cheese in a mixing bowl.
8. Mix well.
9. When the potatoes are baked, let them cool.
10. Then use a spoon to scoop out the inside of the potato.
11. Add the inside of the potato to the sour cream mix.
12. Stir together.
13. Stuff the potato skin shells with the mixture.
14. Sprinkle the potatoes with the seasoning.
15. Bake the potatoes for 20 to 25 minutes until they’re a little brown.
16. Add extra cheese on top if desired.

Nutrition per serving

Notes

You can use part-skim mozzarella cheese in place of low-fat cheddar cheese.

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• Delicious Lentil Stew
• Red Potato Salad
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• Crock Pot Vegetable Lentil Stew
• Baked Beans

Source

Recipe by: Pennsylvania Nutrition Education Network

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/spinach-stuffed-potatoes. Federal works are public domain in the United States.