4 large Yukon Gold potatoes (about 2 1/2 pounds)
3 tablespoons butter
1 small leek, thinly sliced (white and pale green part only)
2 cups coarsely chopped fresh spinach, lightly packed
1/4 cup skim milk
1/2 cup shredded Parmesan cheese
1/4 teaspoon salt
Freshly ground pepper to taste
3 tablespoons finely chopped roasted red bell peppers
1 tablespoon chopped fresh basil
Pierce the potatoes and microwave for 20 minutes or until tender
when gently squeezed. Let cool slightly.
Meanwhile, melt the butter in a medium skillet. Add the leek and
cook until very soft, about 10 minutes, stirring frequently. Add the
spinach and cook for a few minutes more until the spinach is cooked
and any liquid has been absorbed.
Preheat oven to 400 degrees.
Cut the potatoes in half and scoop out the insides, leaving a
1/4-inch rim of potatoes in the skins. Mash the potatoes with the
milk until smooth, then stir in the leek, half the cheese, the salt
and pepper. Lightly stir in the roasted peppers and basil. Place the
potato skins onto a baking sheet and fill with the potato mixture;
sprinkle with remaining cheese. Bake for 15 minutes.
Makes 8 servings.
Nutrition information (per serving): about 190.86 cal., 6.43 g pro.,
28.04 g carbo., 6.44 g total fat (3.94 g saturated), 16.71 mg chol.,
227.69 mg sodium, 2.60 g fiber.