Spinach and Goat Cheese Stuffed Baked Potatoes
4 Russet Potatoes
4 oz Low Fat Feta Cheese
1/4 plain non fat Greek Yogurt
1 tbsp EVOO
2 tsp fat free milk
1/2 tsp salt
1/2 tsp pepper
10 oz frozen, chopped spinach - thawed and wrung dry
2 scallions - thinly sliced
1 can Cannelini beans - drained and rinsed
Preheat oven to 425
Poke small holes in potatoes. Place potatoes directly on oven rack and bake for 1 hour.
Remove potatoes from oven and cut in half length wise. Allow potatoes to cool till they can be safely handled.
Scoop out potato insides leaving a 1/4" inch thick layer of potato around outside. Place potato boats in foil lined baking sheet, empty side facing up.
Mash the potato insides with greek yogurt, milk, sour cream, EVOO, cheese, salt and pepper. Fold in scallions, spinach, and cannelini beans.
Fill shells with potato mixture. Bake for 20 additional minutes or until lightly browned.
|SATURATED FAT||3.2 G|
|TOTAL SUGARS||2.1 G|
|DIETARY FIBER||6.9 G|