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
- Wash hands with soap and water.
- Thaw the spinach before you cook this recipe!
- After it thaws, drain any extra water from the spinach.
- Preheat the oven to 350 degrees F. Wash and scrub the potatoes.
- Bake the potatoes in for 1 hour till they’re tender and you can pierce them with a fork.
- Wash and chop the green onion until you get 1/4 cup onion.
- Put the sour cream, tofu, spinach, onion, pepper, and cheese in a mixing bowl.
- Mix well.
- 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.
- Stuff the potato skin shells with the mixture.
- Sprinkle the potatoes with the seasoning.
- Bake the potatoes for 20 to 25 minutes until they’re a little brown.
- Add extra cheese on top if desired.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 228.53 |
| Total Fat | 4.01 g |
| Saturated Fat | 2.03 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 10.66 mg |
| Carbohydrates | 40.78 g |
| Dietary Fiber | 5.72 g |
| Total Sugars | 2.5 g |
| Added Sugars included | 0 g |
| Protein | 9.97 g |
| Calcium | 199 mg |
| Potassium | 1125 mg |
| Sodium | 132.37 mg |
| Copper | 0 mg |
| Iron | 3 mg |
| Magnesium | 95 mg |
| Phosphorus | 212 mg |
| Selenium | 8 mg |
| Zinc | 1 mg |
| Vitamin A | 311 mcg |
| Vitamin B6 | 0.6 mg |
| Vitamin B12 | 0.2 mcg |
| Vitamin C | 19 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 2 mg |
| Vitamin K | 268 mcg |
| Folate | 116 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.2 mg |
| Niacin | 3 mg |
| Choline | 44 mg |
Notes
You can use part-skim mozzarella cheese in place of low-fat cheddar cheese.
Recipes you may also like
- Delicious Lentil Stew
- Red Potato Salad
- Potato Soup
- Fiesta Rice Salad
- Black Bean Soup
- Broccoli Baked Potatoes
- 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.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.