Frank's Recipes! Low Fat Twice Baked Spinach Potatoes

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Low Fat Twice Baked Spinach Potatoes

You can also cook the potatoes in the microwave by piercing them with a fork and arranging them on paper towels. Microwave at high 16 minutes or until done, turning and rearranging potatoes after 8 minutes. Let stand 5 minutes.

3 large baking potatoes (about 12 ounces each)
1/2 cup 1% low-fat milk
1/2 cup tub-style light cream cheese (about 4 ounces)
13/4 cups (7 ounces) shredded reduced-fat sharp cheddar cheese, divided
1/4 cup finely chopped onion
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
Sliced green onions (optional)

Preheat oven to 400`.
Pierce potatoes with a fork, and bake at 400` for 1 hour and 15 minutes or until tender. Cool. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Mash pulp with a potato masher.

Combine milk and cream cheese in a large bowl, and stir with a whisk. Add potato pulp, 1 cup cheddar cheese, onion, salt, pepper, and spinach; stir well.

Spoon potato mixture into shells; sprinkle each half with 2 tablespoons cheddar cheese. Place stuffed potatoes on a baking sheet; bake at 400` for 15 minutes or until thoroughly heated.

Garnish with green onions, if desired.

Yield: 6 servings (serving size: 1 potato half).

CALORIES 349 (26% from fat); FAT 10g (sat 5.8g, mono 1.8g, poly 0.4g); PROTEIN 17.5g; CARB 49g; FIBER 4.70g; CHOL 34mg; IRON 3.50mg; SODIUM 501mg; CALC 414mg S