Spinach-Topped Baked Potatoes
"Here's a great way to get your green vegetables in! I really love this as an accompaniment to a nice steak, which makes a complete meal. And it's super easy, too."
photo by Debbwl
- Ready In:
- 1hr 15mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 6 large baking potatoes
- oil
- 283.49 g package frozen chopped spinach, thawed
- 29.58 ml butter
- 59.14 ml sour cream
- 0.25 ml ground nutmeg
- salt and pepper, to taste
directions
- Preheat oven to 400 degrees.
- Scrub potatoes thoroughly and prick the skins with a fork. Rub lightly with oil.
- Place in a very shallow baking pan and bake for 1 hour or until potatoes feel soft.
- Meanwhile, squeeze spinach to remove excess moisture. Saute in butter for 5 minutes. Add sour cream, nutmeg, salt, and pepper. Heat and stir about 2 minutes. Keep warm.
- Remove potatoes from oven and cut an "X" on top of each potato. Squeeze sides to force open. Spoon topping on potatoes.
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Reviews
-
Thoroughly enjoyed! Really like the addition of spinach and that the fat can easily be cut by using fat free sour cream. Made as written using fat free sour cream and what a nice touch the dash of is nutmeg. Cut recipe to serve two, next time will make one or two extra so that we can pack for work lunch. Will be making again. Thanks so much for the post. -
I enjoyed the spinach and sour cream on the potatoes. The nutmeg was a very nice touch! Thanks Jackie!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
