Spinach-Topped Baked Potatoes |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Here's a great way to get your green vegetables in! I really love this as an accompaniment to a nice steak, which makes a complete meal. And it's super easy, too. Ingredients:
6 large baking potatoes |
oil |
1 (10 ounce) package frozen chopped spinach, thawed |
2 tablespoons butter |
1/4 cup sour cream |
1 dash ground nutmeg |
salt and pepper, to taste |
Directions:
1. Preheat oven to 400 degrees.
2. Scrub potatoes thoroughly and prick the skins with a fork. Rub lightly with oil.
3. Place in a very shallow baking pan and bake for 1 hour or until potatoes feel soft.
4. Meanwhile, squeeze spinach to remove excess moisture. Saute in butter for 5 minutes. Add sour cream, nutmeg, salt, and pepper. Heat and stir about 2 minutes. Keep warm.
5. Remove potatoes from oven and cut an X on top of each potato. Squeeze sides to force open. Spoon topping on potatoes.
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