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