Recipe: Baked Potatoes Stuffed with Spinach, Parmesan and Mushrooms

BAKED POTATOES STUFFED WITH
SPINACH, PARMESAN AND MUSHROOMS

6 large baking potatoes
1 (10 ounce) package frozen spinach, thawed
1 1/4 cups grated parmesan cheese
1 3/4 cups sliced mushrooms
6 tablespoons butter
1/2 teaspoon salt
black pepper

Bake potatoes, cut in half and scoop out pulp with a spoon. Place pulp in a bowl with two-thirds of the butter. Place potato shells in a baking dish.

Saute mushrooms in the remaining third of the butter and add a little salt.

Thaw spinach or heat on low until just thawed, then drain completely.

Mash and blend potato and butter together until well-blended, add cheese, spinach and mushrooms. Add extra seasoning if desired. Spoon mixture back into potato shells.

Bake in 350 degree F oven for another 15 minutes, until heated through.

Serve immediately. For a main dish, two halves make a serving.

Servings: 6
Source: Earth Kitchen Cookbook by Dee Bell