Cheesy Greek-topped Taters Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Fresh spinach, trimmed, washed and torn, about 4 cups
1 cup: Sliced fresh mushrooms,
1/3 cup: Chopped green onions,
1 tbsp: Lemon juice,
1 tbsp: Butter or margarine,
1 cup: Shredded Monterey Jack cheese,
2 ounce: Feta cheese, crumbled
2 tbsp: Grated Parmesan cheese,
3: Fresh Idaho potatoes, baked
Directions:
In 2-quart microwave-safe casserole combine spinach, mushrooms, green
onions, lemon juice and butter. Cover loosely with plastic wrap; cook
on High 2 to 3 minutes or until spinach is limp. Stir in cheeses. Cut
potatoes in half lengthwise; fluff with fork. Arrange on
microwave-safe platter. Top with spinach-cheese topping. Cook on High
30 to 45 seconds or until heated through. Makes 3 or 6 servings. From
the files of Al Rice, North Pole Alaska. Feb 1994
Source from luhu.jp
onions, lemon juice and butter. Cover loosely with plastic wrap; cook
on High 2 to 3 minutes or until spinach is limp. Stir in cheeses. Cut
potatoes in half lengthwise; fluff with fork. Arrange on
microwave-safe platter. Top with spinach-cheese topping. Cook on High
30 to 45 seconds or until heated through. Makes 3 or 6 servings. From
the files of Al Rice, North Pole Alaska. Feb 1994
Source from luhu.jp
Tags
Vegetables