*  Exported from  MasterCook  *
                          Spinach-Stuffed Potatoes
 Recipe By     :
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Spinach                          To Try
   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
      1/2  dash          Nutmeg
    1      dash          Salt
                         Freshly Ground Pepper
      1/4  cup           Low-Fat Buttermilk
    2      tablespoons   Freshly Grated Parmesan -- or Romano
                         Cayenne Pepper
 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.
 From the recipe files of RecipeLu <recipelu@interlog.com>
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