Baked Stuffed Potatoes with Spinach and Cannellini Beans
A high-fiber, protein-filled midday meal
From: Prevention magazine online
by the Editors of the Prevention Guide: Outsmart Heart Disease
4 lg russet potatoes, pricked several times with a fork
4 oz low-fat goat cheese
1/4 cup (2 oz) reduced-fat sour cream
1 Tbsp extra virgin olive oil
2 tsp fat-free milk
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 pkg(10 oz)frozen chopped spinach, thawed and squeezed dry
2 scallions, thinly sliced
1 can (14-19 oz) cannellini beans, rinsed and drained
1. Preheat the oven to 425 degrees F.
2. Place the potatoes directly on the oven rack, and bake
for 1 hour, or until soft when squeezed (wear an oven mitt).
3. Remove the potatoes from the oven, and cut each in half
lengthwise. Let stand until easily handled but still warm.
4. Scoop out the potato pulp into a large bowl, leaving a
1/4"-thick shell. Place the potato shells in a 13" x 9"
baking pan.
5. With a potato masher, mash the pulp with the cheese, sour
cream, oil, milk, salt, and pepper. Fold in the spinach,
scallions, and beans. Spoon into the potato shells. Bake
for 20 minutes, or until lightly browned. Makes 8 servings
Per Serving: 250 calories, 7 g protein, 46 g carbohydrates,
5 g fat, 2 g saturated fat, 5 mg cholesterik, 6 g fiber,
340 mg sodium
Diet Exchanges: 1/2 vegetable, 1 fat, 2 1/2 carb,
0 meat, 0 fruit, 0 milk