Ingredients:
4 large Idaho Potatoes
1 tablespoons Olive Oil
1/2 large Onion, chopped
5 oz package chopped Frozen Spinach, thawed and drained
1/2 tsp Salt
1/8 tsp Black Pepper
1/8 tsp Nutmeg
Directions:
Pre-heat oven to 450°F. Pierce each potato 2-3 times and place on a baking sheet. Bake the potatoes for 50-60 minutes, or until tender when pierced with a fork. In a medium saucepan add olive oil over low heat. Add onion, stirring occasionally, for 4 -5 minutes, or until the onion have softened. Stir in the spinach, salt, pepper, and nutmeg. Cook for 1 minute, or until heated thoroughly. Cut each potato lengthwise. Scoop potato flesh into a medium bowl leaving a 1/4 inch shell. Mash the potatoes with a fork. Stir in the onion-spinach mixture. Spoon the potato mixture into the potato shells. Place the stuffed potatoes on baking sheet(s). Bake for 15 minutes or until the potatoes are heated through. Makes 8 halves.
4 large Idaho Potatoes
1 tablespoons Olive Oil
1/2 large Onion, chopped
5 oz package chopped Frozen Spinach, thawed and drained
1/2 tsp Salt
1/8 tsp Black Pepper
1/8 tsp Nutmeg
Directions:
Pre-heat oven to 450°F. Pierce each potato 2-3 times and place on a baking sheet. Bake the potatoes for 50-60 minutes, or until tender when pierced with a fork. In a medium saucepan add olive oil over low heat. Add onion, stirring occasionally, for 4 -5 minutes, or until the onion have softened. Stir in the spinach, salt, pepper, and nutmeg. Cook for 1 minute, or until heated thoroughly. Cut each potato lengthwise. Scoop potato flesh into a medium bowl leaving a 1/4 inch shell. Mash the potatoes with a fork. Stir in the onion-spinach mixture. Spoon the potato mixture into the potato shells. Place the stuffed potatoes on baking sheet(s). Bake for 15 minutes or until the potatoes are heated through. Makes 8 halves.