Spinach and Cheese Stuffed Twice-Baked Potatoes

This recipe boosts traditional twice-baked potatoes by adding nutrient-rich spinach and silken tofu for extra protein and fiber with less fat.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 1 package (10 ounces) frozen spinach, thawed and squeezed dry · 165 kcal in the whole recipe
• 6 medium potatoes · 916 kcal in the whole recipe
• 1/4 cup chopped green onion · 8 kcal in the whole recipe
• 1/4 cup light sour cream · 81 kcal in the whole recipe
• 1/4 cup silken soft tofu · 47 kcal in the whole recipe
• 1/2 cup low-fat cheddar cheese, grated · 157 kcal in the whole recipe
• 1/4 teaspoon ground black pepper
• 1 teaspoon salt-free seasoning blend

Method

1. Preheat your oven to 350°F (175°C). Wash and scrub the potatoes, then bake them directly on the oven rack for about 1 hour until tender when pierced with a fork. Let them cool slightly.

   

2. While the potatoes bake, ensure the spinach is thoroughly drained and squeezed of excess water. In a medium bowl, combine the spinach, chopped green onion, light sour cream, silken tofu, grated cheese, and black pepper.

   

3. Cut the cooled potatoes in half lengthwise. Carefully scoop out the potato flesh, leaving a thin shell to hold the filling. Mash the scooped-out potato and stir it into the spinach and cheese mixture until well combined.

   

4. Stuff the potato skins evenly with the mixture, place them on a baking sheet, and sprinkle with the salt-free seasoning. Bake for 20 to 25 minutes until the tops are lightly browned and heated through.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.