*  Exported from  MasterCook  *
                          Spinach-Stuffed Potatoes
 Recipe By     : Mother Earth News, December, 1994
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Spinach                          To Try
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      Large         Idaho Baking Potatoes -- (about 3 pounds)
                         Olive Oil
      1/2  Cup           Onion -- minced
    2      Cups          Fresh Spinach Leaves, Washed, Dried -- chopped in thin 
      1/8  Teaspoon      Nutmeg
      1/4  Teaspoon      Salt
                         Freshly Ground Pepper
      1/2  Cup           Low-Fat Buttermilk
      1/4  Cup           Freshly Grated Parmesan -- or Romano
                         Cayenne Pepper
     Preheat oven to 375 degrees F. Pierce each potato in two or three places.
 Rub potatoes lightly with olive oil. In a microwave oven arrange the potatoes i
 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 375 degrees F
 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 
 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 grate
 cheese and cayenne pepper. Return to 375 degrees F oven for about 20 minutes.
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 NOTES : This is my alternative to twice-baked potatoes.