MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spinach-Stuffed Potatoes
Categories: Potatoes, Greens, Cheese, Dairy, Herbs
Yield: 4 Servings

4 lg Idaho baking potatoes (3 lb)
Olive oil
1/2 c Onion; minced
2 c Fresh spinach leaves; washed
- dried, chopped in thin
- strips (chiffonade)
1/8 ts Nutmeg
1/4 ts (ea) salt & ground pepper
1/2 c Buttermilk
1/4 c Fresh grated Parmesan or
- Romano cheese
Cayenne pepper

Set oven @ 375┬║F/190┬║C.

Pierce each potato in two or three places. Rub potatoes
lightly with olive oil. In a microwave oven arrange the
potatoes in a circle with the thickest parts to the
outside, and cook on high power for 10 minutes, turning
them every 3 minutes, until they begin to "whistle."

Bake in oven for 15-20 minutes until they can be easily
pierced with a fork. (The microwave method saves time,
but you can bake the potatoes in a 375┬║F/190┬║C oven for
45-60 minutes instead.)

While the potatoes are baking, saute the onion in a few
drops of olive oil until soft. Add the spinach and saute
about 30 seconds until soft. Remove from heat and mix in
a bowl with the salt, pepper, and buttermilk. (If using
frozen, merely stir into onions and remove from heat.)

When the potatoes are done, cut in half lengthwise (use
pot holders), and scoop out the flesh with a spoon. Add
to the spinach/buttermilk mixture and mash together with
a fork.

Arrange the skins on a cookie sheet and spoon the
mixture into the skins. Sprinkle with the grated cheese
and cayenne pepper. Return to oven for about 20 minutes.

RECIPE FROM: https://www.motherearthnews.com

Uncle Dirty Dave's Kitchen

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... According to the BMI chart I'm too short.

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