14 Apr

Spinach and Goat Cheese-Stuffed Baked Potatoes

A healthy, yummy twist on stuffed potatoes. While spuds contain their own vitamin C and iron, spinach and cannelini beans offer even more nutrients. If you’re not a fan of spinach, substitute broccoli florets for an extra dose of vitamin C.

Serves: 8

Ingredients

4 large russet potatoes, pricked several times with a fork
4 ounces goat cheese
1/4 cup sour cream
1 tablespoon extra-virgin olive oil
2 teaspoons milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 scallions, thinly sliced
1 can (14-19 ounces) cannellini beans, rinsed and drained

Directions

  1. Preheat the oven to 425°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 lengthwise in half. 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.
14 Apr

Creamy Spinach Dip

Ingredients

1 (8-ounce) container of sour cream
1 cup mayonnaise
1/2 cup canned artichoke hearts, chopped
1/2 cup frozen spinach, thawed
3 scallions or green onions, diced
1 teaspoon garlic powder (fresh minced garlic is even better).
1 tablespoon sun-dried tomatoes, finely chopped
1 tablespoon shredded Asiago cheese (or parmesan or Romano)

Directions

Heat oven to 350 degrees. Roll spinach in paper towel and squeeze to release water, or make it dizzy in your salad spinner. Combine first seven ingredients in a casserole dish; sprinkle cheese on top; warm until cheese bubbles. Serve with fresh veggies, baked chips or warm sourdough bread.