Baked Potatoes Florentine

Baked Potatoes Florentine
Makes 4
Prep 5 m
Bake 10 m
Cook 8 m
Broil 2 m
Microwave 16 m



  1. 1 of 5 Heat oven to 400 degrees F. Pierce potatoes with a fork. Place on paper towels in microwave. Microwave on HIGH for 16 minutes, turning over halfway through.
  2. 2 of 5 Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion and cook 5 minutes. Stir in half the spinach and cook down slightly. Add remaining spinach and cook until all is wilted, about 3 minutes. Season with 1/4 teaspoon of the salt and the pepper. Remove skillet from heat; transfer spinach mixture to a large bowl and cool slightly.
  3. 3 of 5 Line a small baking sheet with aluminum foil; place potatoes on foil. Carefully cut open potatoes; sprinkle with remaining 1/4 teaspoon salt.
  4. 4 of 5 Beat the egg white to stiff peaks. Once the spinach mixture has cooled slightly, stir in egg yolk and all but 2 tablespoons of the feta cheese. Fold the egg white into the spinach mixture. Divide spinach mixture evenly among potatoes (about 1/2 cup in each). Sprinkle all with remaining cheese.
  5. 5 of 5 Bake at 400 degrees F for 10 minutes. Increase heat to broil. Run potatoes under broiler for 2 minutes.
Nutrition Information for Baked Potatoes Florentine
Servings Per Recipe: 4
Per Serving: 7 g fiber, 345 kcal cal., 5 g sat. fat, 78 mg chol., 12 g pro., 11 g Fat, total, 53 g carb., 739 mg sodium