SPINACH ARTICHOKE STUFFED BAKERS

DinnerSnack
Written By Lisa Maloy
SPINACH ARTICHOKE STUFFED BAKERS.jpg

Prep Time: 10 min

Cook Time: 10 min

I love any dish that I can make that allows for versatility and making it plant based! I ate this potato by itself and it was so filling but definitely could compliment a nice steak or chicken dinner!

INGREDIENTS

  • Two 8-oz. baked potatoes

  • 2 cups chopped spinach leaves

  • 1/3 cup artichoke hearts packed in water, drained and chopped

  • 1/3 cup shredded low fat mozzarella cheese or daiya shreds vegan cheese

  • 2 tbsp. fat free cream cheese or vegan cream cheese

  • 2 tsp. grated Parmesan cheese or vegan parrm

  • 1 1/2 tsp. chopped garlic

  • Dash each salt and black pepper

DIRECTIONS

Peel a long 2-inch-wide strip of potato skin from the top of each potato. Pierce potatoes several times with a fork. Microwave for 5 minutes, or until soft.

In a microwave-safe bowl, microwave spinach for 1 minute, or until wilted.

Add chopped artichoke hearts, mozzarella, cream cheese, 1 tsp. Parm, garlic, salt, and pepper. Mix until uniform.

Carefully scoop out the insides of the potato. Discard half of the pulp (or reserve for another use).

Add remaining pulp to the bowl with the creamy spinach mixture. Mix well.

Scoop mixture into the potatoes. Microwave for 1 minute, or until hot.

Sprinkle with remaining 1 tsp. Parm.

Dig in!

MARCROS

Servings: 2 (1/2 the recipe)

Calories: 247 cal 

Carbohydrates: 34.5g

Protein: 12.5g 

Fat: 6g 

Sodium: 480mg

Fiber: 5g 

Sugar: 3g

Lisa Maloy
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