Lighter Parmesan Spinach-Stuffed Potatoes With Vegan Variation - cooking recipe

Ingredients
    4 large potatoes
    3 garlic cloves, minced
    10 ounces frozen chopped spinach, thawed and squeezed dry
    1 cup fat-free cottage cheese or 1 cup soy cream cheese
    2 ounces parmesan cheese, freshly grated (1/2 cup, may substitute vegan parmesan substitute or Vegan Parmesan)
Preparation
    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.

Leave a comment