Stuffed Potatoes with Spinach and Parmesan

  • 90 mins
  • 9 ingredients


  • 2 large baking potatoes
  • 1 small bunch spinach, stems removed and chopped
  • 1/2 small red onion, diced
  • 2 cloves garlic, minced
  • 2 tbs extra virgin olive oil
  • 1/2 cup cottage cheese
  • 1/4 cup freshly grated Parmesan
  • kosher salt and black pepper to taste
  • extra Parmesan for garnish
These creamy potatoes are stuffed with spinach, Parmesan cheese, garlic, cottage cheese and red onion.

  • Cut potatoes in half lengthwise.
  • Bake in a preheated 375 degree oven for 1 hour.
  • Scoop out insides of the potatoes carefully, leaving skin intact
  • Set the skins aside and mash the potatoes well.
  • In a saute pan add the olive oil and using medium heat saute the onion, garlic and spinach for about 3 minutes or until the onions are softened and the spinach has wilted.
  • Add the cottage cheese and Parmesan to a food processor and process until very smooth.
  • Add the potatoes and sauteed spinach mixture to the processor and pulse to combine. Mixture should be coarsely chopped not pureed.
  • Spoon the mixture equally into the potato skins.
  • Return to the oven and reheated for 30 minutes before eating.

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