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    You are in: Home / Recipes / Lighter Parmesan Spinach-Stuffed Potatoes With Vegan Variation Recipe
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    Lighter Parmesan Spinach-Stuffed Potatoes With Vegan Variation

    Lighter Parmesan Spinach-Stuffed Potatoes With Vegan Variation. Photo by loof

    1/2 Photos of Lighter Parmesan Spinach-Stuffed Potatoes With Vegan Variation

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    Total Time:

    Prep Time:

    Cook Time:

    52 mins

    2 mins

    50 mins

    KateL's Note:

    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.

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    Units: US | Metric


    1. 1
      Preheat the oven to 450 degrees Fahrenheit. Pierce the potatoes in several places with a fork. Bake for 45 minutes, or until tender.
    2. 2
      Meanwhile, lightly coat a large skillet with nonstick spray and warm over medium-high heat.
    3. 3
      Add the garlic and cook for 1 minute.
    4. 4
      Add the spinach and cook, stirring frequently, for 2 minutes, or until wilted.
    5. 5
      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.
    6. 6
      Cut a 1-inch to 2-inch X in each potato and squeeze to open slightly. Divide the stuffing among the potatoes.

    Ratings & Reviews:

    • on December 07, 2013


      This is a really tasty potato! Never put cottage cheese in a potato before and it worked quite well. I used fresh spinach, otherwise made as directed. The cheese mixture seemed a bit "soupy" at first but by the time I had split open the potatoes it had thickened up and was fine. Thanks for sharing the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 27, 2011


      Very good! I changed a few things based on what I had: I used fresh spinach and an italian cheese blend with parmesan, romano, asiago and mozzrella. It was simple, delicious and very filling. Thank you, I'll be making this again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 16, 2009


      I love baked potatoes, cheese, garlic and it was easy for me to love this recipe. I added some freshly ground pepper. I will make again. Delicious! Made for VEGN Swap 8.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Lighter Parmesan Spinach-Stuffed Potatoes With Vegan Variation

    Serving Size: 1 (492 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 395.3
    Calories from Fat 44
    Total Fat 4.9 g
    Saturated Fat 2.6 g
    Cholesterol 15.0 mg
    Sodium 411.8 mg
    Total Carbohydrate 71.1 g
    Dietary Fiber 10.2 g
    Sugars 4.1 g
    Protein 19.3 g

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