Spinach and Cheese Stuffed Twice-Baked Potatoes

Ingredients

• 1 paket (yaklaşık 280 gr) dondurulmuş ıspanak, çözdürülmüş ve suyu sıkılmış · 218 kcal
• 6 adet orta boy patates · 914 kcal
• 1/4 su bardağı ince kıyılmış taze soğan · 1 kcal
• 1/4 su bardağı süzme yoğurt veya hafif ekşi krema · 108 kcal
• 1/4 su bardağı ipeksi yumuşak tofu · 47 kcal
• 1/2 su bardağı rendelenmiş yarım yağlı cheddar veya kaşar peyniri · 87 kcal
• 1/4 çay kaşığı karabiber
• 1 tatlı kaşığı tuzsuz baharat karışımı

Method

1. Preheat your oven to 350°F (175°C). Wash and scrub the potatoes, then bake them directly on the oven rack for about 1 hour until tender when pierced with a fork. Let them cool slightly.
2. While the potatoes bake, ensure the spinach is thoroughly drained and squeezed of excess water. In a medium bowl, combine the spinach, chopped green onion, light sour cream, silken tofu, grated cheese, and black pepper.
3. Cut the cooled potatoes in half lengthwise. Carefully scoop out the potato flesh, leaving a thin shell to hold the filling. Mash the scooped-out potato and stir it into the spinach and cheese mixture until well combined.
4. Stuff the potato skins evenly with the mixture, place them on a baking sheet, and sprinkle with the salt-free seasoning. Bake for 20 to 25 minutes until the tops are lightly browned and heated through.

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