A stuffed potato is a delicious option for healthy comfort food. Potatoes contain potassium, vitamin C, and B vitamins. This baked potato is topped with a creamy filling that resembles spinach and artichoke dip. It makes an easy vegetarian meal that comes together in minutes.
Nutrition Facts
Serving Size 1/4 recipe
Amount Per Serving
176
Calories% Daily Value*
6%
Total Fat 3.6g6%Saturated Fat 1.1g
Trans Fat 0g
2%
Cholesterol 5mg8%
Sodium 180mg11%
Total Carbohydrate 31.7g12%
Dietary Fiber 3.5gSugars 2.7g
Protein 6.5g
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.Yield: 4 servings
Preparation time: 10 minutes
Cooking time: 10 minutes
Ingredients
- 4 medium russet potatoes (about five ounces each)
- 2 tsp olive oil
- ½ cup chopped onion
- 2 cloves garlic, minced
- 6 white button mushrooms, diced
- 2 cups fresh spinach leaves, chopped
- ¼ cup chopped artichoke hearts canned in water (about 3)*
- ¼ tsp fine-ground sea salt
- 1/8 tsp ground black pepper
- ¼ cup part-skim ricotta cheese
Directions
- Pierce the potatoes in five to six spots with a fork. Microwave on high for 7 to 10 minutes until tender. Carefully remove from the microwave and place each potato on a serving plate.
- While the potatoes are in the microwave, make the filling. Heat the oil over medium-high in a medium skillet. Add the onion and garlic, and cook for two minutes. Stir in the mushrooms, and cook for three minutes. Add the spinach, and cook for two more minutes.
- Stir in the artichoke hearts, salt, and pepper, cook for 30 seconds, and then remove the skillet from the heat. Stir in the ricotta cheese.
- Cut a slit in each potato. Open the potato and spoon ¼ of the filling into each. Serve warm.
*Check the labels of canned artichoke hearts closely. Some varieties packed in water still have high levels of sodium. Options with only 50 to 90 milligrams per serving are available.