Vegetables: Twice Baked Potatoes 11 by Recipe Cottage

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	Twice Baked Potatoes 11

		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.