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.
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
- Preheat the oven to 425°F.
- Place the potatoes directly on the oven rack and bake for 1 hour, or until soft when squeezed (wear an oven mitt).
- Remove the potatoes from the oven and cut each lengthwise in half. Let stand until easily handled but still warm.
- 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.
- 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.