September 21, 2007

Spinach & Onion Stuffed Potatoes

4 baking potatoes
1 medium onion, chopped
3/4 cup frozen spinach, defrosted and drained
1/4 sour cream (low fat okay)
2 tablespoons olive oil
Parmesan cheese, grated (optional)

Bake potatoes for 1 hour at 400. Allow them to cool to almost room temperature, then slice lengthwise and scoop out the insides, reserving skins. Meanwhile, heat the oil in a medium saucepan. Saute the onion until just soft then add the spinach. Stir to combine. Allow to cool slightly. Pour into a bowl, add the sour cream, salt, pepper and potato and mash until smooth. Refill the potato skins and place on a baking dish. Sprinkle with cheese. Bake 10 minutes or until warmed through. Serve immediately.

My thoughts:
I wasn't quite sure what to call these. I've seen similar dishes referred to as twice baked potatoes, double stuffed potatoes, stuffed potatoes, over stuffed potatoes and occasionally (and erroneously, I think, since they are stuffed with potato and not just skins with cheese) potato skins. These make a good side dish (if you only eat one half) or even a whole meal. I like that they have a lot of spinach-it eliminates the need for a second side dish.