Spinach and Artichoke-Stuffed Potatoes
Pear-Cranberry Spinach Salad
Ingredients
- 2 russet potatoes (see Note)
- ¾ cup chopped artichoke hearts
- 2 tsp olive oil
- ¼ cup bagged frozen spinach, thawed and squeezed dry
- 2 oz ⅓-less-fat cream cheese
- 3 Tbsp sour cream
- ½ cup freshly grated Parmesan cheese, divided
- ¼ tsp garlic powder
Instructions
- Place potatoes on a microwave-safe plate; pierce each several times with a fork. Microwave at HIGH 10 minutes or until tender. Cool slightly; halve potatoes lengthwise, and scoop out pulp into a bowl.
- Meanwhile, cook artichokes in hot oil in a skillet over medium-high heat 2 minutes. Add spinach; cook 2 minutes.
- Stir in cream cheese, sour cream, ¼ cup Parmesan, and garlic powder; cook until cream cheese is melted and mixture is blended. Stir in potato pulp.
- Stuff spinach mixture into potato shells. Sprinkle with ¼ cup Parmesan.
Side Dish Ingredients
- 2 tsp olive oil
- 1 tsp lemon juice
- ¼ tsp Dijon mustard
- ⅛ tsp pepper
- 3 cups baby spinach
- 1 small pear, sliced
- 3 Tbsp sweetened dried cranberries
Side Dish Instructions
- Whisk together oil, lemon juice, mustard, and pepper in a bowl. Add spinach, pear, and cranberries; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
387
|
150
|
537
|
| Fat (g) | 19 | 5 | 24 |
| Sat. Fat (g) | 9 | 1 | 10 |
| Protein (g) | 14 | 2 | 16 |
| Carb (g) | 41 | 27 | 68 |
| Fiber (g) | 4 | 5 | 9 |
| Sodium (mg) | 782 | 82 | 864 |
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