Spinach-Stuffed Potatoes
| Yield: | 1 Servings |
| Categories: | Appetizers, Vegetables |
| 4 | lg | Idaho Baking Potatoes, (about 3 pounds) |
| Olive Oil | ||
| 1/2 | c | Onion, minced |
| 2 | c | Fresh Spinach Leaves, Washed, Dried, chopped in thin slices |
| 1/8 | ts | Nutmeg |
| 1/4 | ts | Salt |
| Freshly Ground Pepper | ||
| 1/2 | c | Low-Fat Buttermilk |
| 1/4 | c | Freshly Grated Parmesan, or Romano |
| Cayenne Pepper |
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