LIGHTER PARMESAN SPINACH-STUFFED POTATOES WITH VEGAN VARIATION
Entered for safe-keeping. From Evelyn Tribole's "More Healthier Homestyle Cooking." Calories, fat and cholesterol were reduced by eliminating the oil for cooking the spinach, using fat-free cottage cheese in place of full-fat cottage cheese, and eliminating the butter. Note (my addition), vegans can create a substitute for cream cheese by straining soy yogurt to make a soy cream cheese (pour freshly made soy yogurt into two layers of cheesecloth fitted into a strainer. Next, tie up the ends to form a bag and hang the bag over your sink or over a pot for a few hours. When it has stopped dripping and is spreadable) or by mashing a block of tofu with a fork and mixing in a few teaspoons of lemon juice. When time is tight, potatoes may be cooked in the microwave according to manufacturer's directions.
Provided by KateL
Categories Spinach
Time 52m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees Fahrenheit. Pierce the potatoes in several places with a fork. Bake for 45 minutes, or until tender.
- Meanwhile, lightly coat a large skillet with nonstick spray and warm over medium-high heat.
- Add the garlic and cook for 1 minute.
- Add the spinach and cook, stirring frequently, for 2 minutes, or until wilted.
- Stir in the cottage cheese (or soy cream cheese substitute) and the Parmesan cheese (or vegan parmesan), and cook, stirring, for 2 minutes or until the Parmesan melts.
- Cut a 1-inch to 2-inch X in each potato and squeeze to open slightly. Divide the stuffing among the potatoes.
Nutrition Facts : Calories 395.4, Fat 4.9, SaturatedFat 2.6, Cholesterol 15, Sodium 411.8, Carbohydrate 71.2, Fiber 10.2, Sugar 4.2, Protein 19.4
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