Lighter Parmesan Spinach-Stuffed Potatoes With Vegan Variation

Lighter Parmesan Spinach-Stuffed Potatoes With Vegan Variation created by loof751

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.

Ready In:
52mins
Serves:
Units:

ingredients

directions

  • Preheat the oven to 450 degrees Fahrenheit. Pierce the potatoes in several places with a fork. Bake for 45 minutes, or until tender.
  • Meanwhile, lightly coat a large skillet with nonstick spray and warm over medium-high heat.
  • Add the garlic and cook for 1 minute.
  • Add the spinach and cook, stirring frequently, for 2 minutes, or until wilted.
  • 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.
  • Cut 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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RECIPE MADE WITH LOVE BY

@KateL
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@KateL
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"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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  1. loof751
    Lighter Parmesan Spinach-Stuffed Potatoes With Vegan Variation Created by loof751
    Reply
  2. loof751
    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!
    Reply
  3. SweetySJD
    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!
    Reply
  4. SweetySJD
    Lighter Parmesan Spinach-Stuffed Potatoes With Vegan Variation Created by SweetySJD
    Reply
  5. FrVanilla
    I love baked potatoes, cheese, garlic and spinach...so 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.
    Reply
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