*  Exported from  MasterCook  *
                       Lu’s Spinach-Stuffed Potatoes
 Recipe By     : RecipeLu
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Potatoes                         Spinach
                 Tried                            **Posted To Recipelu
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      large         Idaho Baking Potatoes -- (about 3 pounds)
                         Olive Oil
      1/4  cup           Onion -- minced
    1      cup           Fresh Spinach Leaves -- chopped
    1      dash          Salt
                         Freshly Ground Pepper
      1/4  cup           evaporated milk
      1/4  cup           Freshly Grated Parmesan
      1/4  cup           Monterey jack cheese
 1.  Preheat oven to 375 degrees F. Pierce each potato in two or three places.
 2.  Rub potatoes lightly with olive oil. In a microwave oven arrange the potato
 es in a circle with the thickest parts to the outside, and cook on high power f
 or 10 minutes, turning them every 3 minutes, until they begin to “whistle.”
 3.  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 375 degr
 ees F oven for 45-60 minutes instead.)
 4.  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.
 5.  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 potato
 es are done, cut in half lengthwise (use pot holders), and scoop out the flesh 
 with a spoon.
 6.  Add to  the spinach/buttermilk mixture and mash together with a fork.
 7.  Arrange the skins on a cookie sheet and spoon the mixture into the skins. S
 prinkle with the grated cheese and cayenne pepper.
 8.  Return to 375 degrees F oven for about 20 minutes.
 Tried 08/28/98: Served with meatloaf.   Season with salt after adding the parme
 san which is quite salty.  Used lots of peper.
 Adapted from Mother Earth News recipe.
 From the recipe files of RecipeLu <recipelu@interlog.com>
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