Baked potatoes stuffed with spinach, parmesan and mushrooms
6 lg Baked Potatoes
1 pk Frozen spinach-thawed
1 ¼ c Grated Parmesan cheese
1 ¾ c Sliced mushrooms
6 tb Butter
½ ts Salt
Black pepper
Bake potatoes, cut in half and scoop out pulp with a spoon. Place pulp in a bowl with two-thirds of the butter. Place potato shells in a baking dish. Saute mushrooms in the remaining third of the butter and add a little salt. Thaw spinach or heat on low until just thawed, then drain completely. Mash and blend potato and butter together until well-blended, add cheese, spinach and mushrooms. Add extra seasoning if desired. Spoon mixture back into potato shells and place in 350F for another 15 minutes, until heated through. Serve immediately. For a main dish, two halves make a serving.
6 lg Baked Potatoes
1 pk Frozen spinach-thawed
1 ¼ c Grated Parmesan cheese
1 ¾ c Sliced mushrooms
6 tb Butter
½ ts Salt
Black pepper
Bake potatoes, cut in half and scoop out pulp with a spoon. Place pulp in a bowl with two-thirds of the butter. Place potato shells in a baking dish. Saute mushrooms in the remaining third of the butter and add a little salt. Thaw spinach or heat on low until just thawed, then drain completely. Mash and blend potato and butter together until well-blended, add cheese, spinach and mushrooms. Add extra seasoning if desired. Spoon mixture back into potato shells and place in 350F for another 15 minutes, until heated through. Serve immediately. For a main dish, two halves make a serving.