Spinach and Goat Cheese Stuffed Baked Potatoes
Ingredients
- 4 large russet potatoes, pricked several times with a fork
- 4 ounces low-fat goat cheese
- 1/4 cup (2 ounces) reduced-fat sour cream
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons fat-free milk
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 2 scallions, thinly sliced
- 1 can (14-19 ounces) cannellini beans, rinsed and drained
Instructions
Spinach and Goat Cheese-Stuffed Baked Potatoes serves 8 original recipe by Men's Health.
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