• 6 large baking potatoes
  • Cooking spray
  • 1 and 1/2 cups sliced, fresh mushrooms
  • 4 green onions, thinly sliced
  • 6 ounces fresh spinach
  • 1 tablespoon canola oil
  • 2 teaspoons Dijon mustard
  • 3/4 cup light sour cream
  • 1 cup 2% Cheddar cheese, shredded
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper


Preheat oven to 400 degrees F. Wash and dry potatoes. Spray the skins with cooking spray and pierce potatoes in several places with a fork. Place on a 13- by-18-inch baking sheet. Bake until tender, about 1 hour. Wash mushrooms, green onions and spinach. Heat oil in a skillet over medium-high heat. Add mushrooms and saute for 6 minutes. Add the green onions and fresh spinach, saute for 1 minute. Slice off the top inch of each potato, leaving a 1/4 inch border around the edge. Scoop out the flesh into a mixing bowl and mash. Add mushroom mixture, Dijon mustard, sour cream, and 1/2 cup cheese. Mix well and season with salt and pepper. Scoop mixture into potato shells and sprinkle with the remaining cheese. Return the potatoes to the baking sheet and bake until heated through and golden brown on top, about 20 to 25 minutes.

Yield: 6 servings


410 calories, 9 g fat, 4.5 g saturated fat, 20 mg cholesterol, 400 mg sodium, 70 g carbohydrate, 9 g fiber, 4 g sugar, 15 g protein.

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