Directions:
- Prick potatoes all over with a fork then bake at 425 for 1-1/4 hours.
- Wash spinach and put into saucepan with only the water remaining on the leaves.
- Cook over low heat for 2 minutes until spinach has just wilted.
- Drain thoroughly squeezing to remove excess water then chop spinach finely.
- Heat olive oil in saucepan then add onion and cook gently stirring occasionally 5 minutes.
- Cut potatoes in half lengthwise then scoop out flesh and transfer to a bowl.
- Add spinach, onion, any oil left in pan, ricotta, nutmeg, salt and pepper and mix thoroughly.
- Fill potato skins with mixture then return to oven and cook 20 minutes then serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 107.02 Kcal (448 kJ) | ||
| Calories from fat | 67.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.54g | 12% | |
|---|---|---|---|
| Cholesterol | 15.68mg | 5% | |
| Sodium | 364.74mg | 15% | |
| Potassium | 400.56mg | 9% | |
| Total Carbs | 5.3g | 2% | |
| Sugars | 0.72g | 3% | |
| Dietary Fiber | 1.71g | 7% | |
| Protein | 5.42g | 11% | |
| Vitamin C | 18mg | 30% | |
| Iron | 1.9mg | 10% | |
| Calcium | 129.9mg | 13% | |
| Amount Per 100 g | |||
| Calories | 94.59 Kcal (396 kJ) | ||
| Calories from fat | 59.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.66g | 12% | |
|---|---|---|---|
| Cholesterol | 13.86mg | 5% | |
| Sodium | 322.39mg | 15% | |
| Potassium | 354.05mg | 9% | |
| Total Carbs | 4.68g | 2% | |
| Sugars | 0.64g | 3% | |
| Dietary Fiber | 1.51g | 7% | |
| Protein | 4.79g | 11% | |
| Vitamin C | 15.9mg | 30% | |
| Iron | 1.6mg | 10% | |
| Calcium | 114.8mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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