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Cheesy greek-topped taters
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| Artist: |
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| Categories: |
Eastern European, Greek, Vegetables |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 1/2
| lbs | Fresh spinach, trimmed | | | -washed and torn (about 4 | | | -cups) | | 1
| cup | Sliced fresh mushrooms | | 1/3
| cup | Chopped green onions | | 1
| tbsp | Lemon juice | | 1
| tbsp | Butter or margarine | | 1
| cup | Shredded Monterey Jack | | | -cheese | | 2
| oz | Feta cheese, crumbled | | 2
| tbsp | Grated Parmesan cheese | | 3
| | Fresh Idaho potatoes | | | -baked |
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Procedures:
| 1 | In 2-quart microwave-safe casserole combine spinach, mushrooms, green onions, lemon juice and butter. | | 2 | Cover loosely with plastic wrap; cook on high 2 to 3 minutes or until spinach is limp. | | 3 | Stir in cheeses. | | 4 | Cut potatoes in half lengthwise; fluff with fork. | | 5 | Arrange on microwave-safe platter. | | 6 | Top with spinach-cheese topping. | | 7 | Cook on high 30 to 45 seconds or until heated through. | | 8 | Makes 3 or 6 servings |
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