Subj : Spinach Lover's Month 5
To   : All
From : Dave Drum
Date : Mon Oct 30 2023 17:50:28

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spinach-Stuffed Potatoes
 Categories: Potatoes, Greens, Cheese, Dairy, Herbs
      Yield: 4 Servings
 
      4 lg Idaho baking potatoes (3 lb)
           Olive oil
    1/2 c  Onion; minced
      2 c  Fresh spinach leaves; washed
           - dried, chopped in thin
           - strips (chiffonade)
    1/8 ts Nutmeg
    1/4 ts (ea) salt & ground pepper
    1/2 c  Buttermilk
    1/4 c  Fresh grated Parmesan or
           - Romano cheese
           Cayenne pepper
 
  Set oven @ 375ºF/190ºC.
  
  Pierce each potato in two or three places. Rub potatoes
  lightly with olive oil. In a microwave oven arrange the
  potatoes in a circle with the thickest parts to the
  outside, and cook on high power for 10 minutes, turning
  them every 3 minutes, until they begin to "whistle."
  
  Bake in oven for 15-20 minutes until they can be easily
  pierced with a fork. (The microwave method saves time,
  but you can bake the potatoes in a 375ºF/190ºC oven for
  45-60 minutes instead.)
  
  While the potatoes are baking, saute the onion in a few
  drops of olive oil until soft. Add the spinach and saute
  about 30 seconds until soft. Remove from heat and mix in
  a bowl with the salt, pepper, and buttermilk. (If using
  frozen, merely stir into onions and remove from heat.)
  
  When the potatoes are done, cut in half lengthwise (use
  pot holders), and scoop out the flesh with a spoon. Add
  to the spinach/buttermilk mixture and mash together with
  a fork.
  
  Arrange the skins on a cookie sheet and spoon the
  mixture into the skins. Sprinkle with the grated cheese
  and cayenne pepper. Return to oven for about 20 minutes.
  
  RECIPE FROM: https://www.motherearthnews.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... According to the BMI chart I'm too short.

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