Spinach and Yogurt Filled Baked Potatoes
Fiber-filled, cheesy spuds.
Ingredients
- 4 potatoes, unpeeled, washed (5 oz each)
- 1 packet frozen spinach, thawed and drained well
- 1/4 cup nonfat plain yogurt
- 1 pinch black pepper
- 1/4 cup bread crumbs (1 oz)
- 1/4 cup lowfat cheese (1 oz)
Directions:
Preheat oven to 400°F.
Prick the potatoes with a fork and bake for 1 hour or until tender (or microwave on High for 15 minutes).
Cut the tops off the potatoes and scoop out most of the flesh. Combine flesh with spinach, yogurt and pepper and spoon mixture back into potatoes.
Top with combined bread crumbs and cheese. Bake for 10 minutes or until top is crisp and lightly browned.
Tips:
Serve as a side dish or as a snack.