Spinach Stuffed Potatoes
Print Recipe
Serves6 (1 potato each)
SWAP ScoreWhat's this?
Ingredients
- 6 russet potatoes
- 1/4 cup sour cream, light
- 1/4 cup tofu, silken soft
- 1 10-ounce package spinach, thawed and drained
- 1/4 cup green onion, sliced
- 1/4 teaspoon black pepper
- 1/2 cup cheddar cheese, low-fat, shredded
- 1 teaspoon garlic and herb seasoning, salt free
Directions
- Preheat the oven to 350 degrees.
- Bake the potatoes in for 1 hour till they're tender and you can pierce them with a fork.
- Put the sour cream, tofu, spinach, onion, pepper and cheese in a mixing bowl. Mix well.
- When the potatoes are baked, let them cool. Then use a spoon to scoop out the inside of the potato.
- Add the inside of the potato to the sour cream mix. Stir together.
- Stuff the potato skin shells with the mixture.
- Sprinkle the potatoes with the garlic and herb seasoning.
- Bake the potatoes for 20-25 minutes until they're a little brown.
Recipe Tips
Use plain greek yogurt in place of sour cream.
Nutrition Facts
Spinach Stuffed Potatoes
Amount Per Serving (1 potato eachg)
Calories 228
Calories from Fat 36
% Daily Value*
Total Fat 4g
6%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 8mg
3%
Sodium 151mg
6%
Potassium 1228mg
35%
Total Carbohydrates 40g
13%
Dietary Fiber 5g
20%
Sugars 3g
Protein 10g
20%
Vitamin A
102%
Vitamin C
34%
Vitamin D0%
Calcium
14%
Iron
23%
* Percent Daily Values are based on a 2000 calorie diet.
Review this Recipe