From, "Portland’s Palate... A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.


  • 4 large baking potatoes, baked (see Note)
  • 1/2 cup butter (1 cube), room temperature
  • 1/2 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1/4 cup fresh chives, chopped
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon garlic powder
  • Dash of ground nutmeg
  • 1 (10-ounce) package frozen chopped spinach, cooked and drained
  • 2 tablespoons sour cream
  • 1/4 cup freshly-grated Parmesan cheese

Preheat oven to 350 degrees.

Slice cooled potatoes in half lengthwise and scoop out flesh.

In a large bowl, combine potato pulp, butter, salt, sugar, chives, dill, garlic powder, nutmeg, cooked spinach and sour cream.  Mix together thoroughly.

Fill potato skins with mixture and place in a baking dish.  Bake uncovered at 350 degrees for 30 minutes.  Remove from oven and sprinkle with Parmesan cheese.  Return to oven and broil at 500 degrees for approximately 3 minutes, or until tops are golden brown.

Potatoes can be baked in the microwave to save time.

SERVES: 6 - 8

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