Spinach and Broccoli Stuffed Potatoes

Green foods are generally healthy, and broccoli and spinach are excellent examples of that. They’re a great way to sneak in extra protein, fibre and other essential nutrients into our favorite foods. Not to mention they can really elevate the taste of something as simple as baked potato. This low fat healthy version of baked potato involves pre-cooking the potato, scooping part of it out, mixing it with the delicious green veggies and stuffing the mixture back into the potato before baking it.

Ingredients:

1 large potato (I used a Russet potato)

½ cup cooked broccoli florets (steamed or boiled)

¼ - ½ cup spinach leaves

1 clove of garlic

2 Tbsp low fat cottage cheese (or greek yogurt or mayonnaise)

Salt & black pepper to taste

Grated parmesan cheese (optional)

Leaving the skin on, cook the potato until almost completely cooked. This can be done by boiling the potato, or wrapping in foil and baking it in the oven.

Slice the potato down the middle lengthwise. Start scooping out the potato using a melon baller or small spoon, leaving about ¼ - ½ inch at the edges. Add the scooped potato, cooked broccoli florets, spinach, cottage cheese, garlic, salt and pepper to a food processor and pulse until everything is mixed, but still chunky.

Spoon the mixture into the potato halves, top with parmesan cheese, and bake covered in a preheated oven at 400 F for 15 minutes. I used an inverted baking pan to cover, but you could also use aluminum foil. Take off the cover and bake for another 5-10 minutes until the cheese is browned. Serve warm as is or top it with some salsa and sour cream or cottage cheese.

~Gayatri

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Posted by The Cooks of Cake and Kindness on Monday, January 25, 2016