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Spinach Stuffed Potatoes

4 large Idaho Baking Potatoes
Olive Oil
1/2 cup onion--minced
2 cups Fresh spinach leaves, washed, dried--chopped into thin strips
1/8 teaspoon nutmeg
1/4 teaspoon salt
fresh ground pepper
1/2 cup low-fat buttermilk
1/4 cup freshly grated Parmesan or Romano cheese
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 in a circle with the thickest parts to the
outside, and cook on high power for 10 minutes, turning them every
3 minutes, until the begin to "whistle". Bake in oven for 15-20
minutes until they can be easily pierced with a fork.

While the potatoes are baking, saute the onion in a few drop of
olive oil until soft. Add the spinach and saute about 30 seconds
or until soft. Remove from heat and mix in a bowl with the salt,
pepper and buttermilk. When the potatoes are done, cut in half
lengthwise, 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 grated cheese and cayenne pepper. Return to 375
degrees oven for about 20 minutes.


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