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Spinach Pesto Over Baked Potatoes

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Spinach Pesto Over Baked Potatoes Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
493
Calories from Fat
108
% Daily Value
Total Fat
12g
18%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
27mg
9%
Sodium
635mg
26%
Total Carbohydrates
85g
28%
Dietary Fiber
9g
36%
Sugars
13g
Protein
17g
Calcium
291mg
29%

Number of servings: 4

Calories per serving: 493

Preparation time: 20 min

Total time: 55 min

Ingredients

4 (10-oz) large russet potatoes, (washed and dried with a paper towel)

2 cups fresh spinach leaves

1 cup fresh basil leaves

12 cup low-fat sour cream

Nonstick cooking spray

1 tbsp olive oil

4 sliced green onions

6 minced garlic cloves

2 cups nonfat or 1% milk

3 tbsp flour

1 tsp onion powder

1 tsp salt-free Mrs. Dash† Original Blend Seasoning

12 tsp salt

3 chopped tomatoes

12 cup crumbled feta cheese

Directions

Preheat oven to 425°F.

1. Pierce potatoes in several places to allow steam to escape. Place potatoes on oven rack or baking sheet. Bake 40 to 55 minutes or until tender when pierced with a fork. (Or microwave potatoes on high for 5 to 9 minutes each.)

2. In a food processor or blender combine the spinach, basil, and sour cream. Process or blend for 10 to 15 seconds or until smooth. Set aside.

3. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add olive oil. When hot, add onion and garlic and sauté for 2 minutes.

4. In a bowl combine the milk, flour, onion powder, salt-free seasoning, and salt.

5. Add milk mixture to the skillet and stir with a wire whisk for 5 to 6 minutes or until thickened.

6. Add the spinach mixture to the skillet and stir to heat through.

7. Slice the baked potatoes in half and spoon the pesto mixture on each half. Top with tomatoes and cheese.

Makes 4 servings.

†Other brands listed are the trademarks of their respective owners and are not trademarks of Merck Sharp & Dohme Corp., a subsidiary of Merck & Co., Inc.
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