Spinach Stuffed Potatoes
These tasty, twice-baked potatoes are stuffed with veggies, cheese, tofu, and sour cream for a delicious and filling dish.
영양 정보 (1인분 기준)
1인분 기준 · 1회 제공량: 1 stuffed potato
229
칼로리
10g
단백질
41g
탄수화물
4g
지방
6g
식이섬유
3g
당류
132mg
나트륨
포화지방 2 g · 콜레스테롤 11 mg
링은 1회 제공량을 2,000kcal 기준일 대비 비율로 보여줍니다. Nutrola 앱에서는 나만의 목표에 맞춰 채워집니다.
재료
frozen spinach, thawed and drained
1 package (10 ounces)
potatoes
6 medium
green onion
1/4 cup
light sour cream
1/4 cup
silken soft tofu
1/4 cup
ground black pepper
1/4 teaspoon
low-fat cheddar cheese, grated
1/2 cup
salt free seasoning
1 teaspoon
조리법
- 1
Wash hands with soap and water.
- 2
Thaw the spinach before you cook this recipe! After it thaws, drain any extra water from the spinach.
- 3
Preheat the oven to 350 degrees F.
- 4
Wash and scrub the potatoes.
- 5
Bake the potatoes in for 1 hour till they’re tender and you can pierce them with a fork.
- 6
Wash and chop the green onion until you get 1/4 cup onion.
- 7
Put the sour cream, tofu, spinach, onion, pepper, and cheese in a mixing bowl. Mix well.
- 8
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.
- 9
Stuff the potato skin shells with the mixture. Sprinkle the potatoes with the seasoning.
- 10
Bake the potatoes for 20 to 25 minutes until they’re a little brown. Add extra cheese on top if desired.
출처: USDA MyPlate Kitchen · Pennsylvania Nutrition Education Network
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