Spinach & Yoghurt Filled Baked Potatoes 

Rating: (6 ratings made)

Rate recipe: 5 (high) 4 3 2 1 (low)

Fibre-filled, cheesy spuds.

Suggestions:

Serve as a side dish or as a snack.

Ingredients:

4 unpeeled, washed potatoes (150g each)

250 g packet frozen spinach, thawed and drained well

1/4 cup lowfat natural yogurt

1/4 cup breadcrumbs (30g)

1/4 cup reduced fat cheese (30g)

Directions:

Prick the potatoes with a fork and bake at 200C 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 breadcrumbs and cheese. Bake at 200C for 10 minutes or until top is crisp and lightly browned.

Author:

Australian Dairy Corporation

Member Comments:

No comments on this recipe yet. Be the first one to comment.