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Spam Stuffed Potatoes Florentine

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Submitted by Jenie

YIELD

6 servings

PREP

10 min

COOK

50 min

READY

1 hrs

Ingredients

1 5
TEASPOON ML BUTTER
or margarine
1 1
CAN CAN SPAM
cubed *
79
CUP ML ONIONS
chopped
½ 0.5
PACKAGE PACKAGE SPINACH
chopped, frozen
¼ 1.3
TEASPOON ML THYME *
6 6
EACH EACH RUSSET POTATOES
baked *
¼ 59
CUP ML MILK, SKIM
2 3E+1
TABLESPOONS ML PARMESAN CHEESE
grated
¼ 1.3
TEASPOON ML BLACK PEPPER
¼ 59
CUP ML MONTEREY JACK CHEESE
shredded
¼ 59
CUP ML CHEDDAR CHEESE
shredded

Directions

Heat oven to 350℉ (180℃).

Spray a shallow rectangular 2-quart baking dish with vegetable cooking spray.

In a large nonstick skillet, sauté SPAM in butter 3 minutes.

Add onion, spinach, and thyme; cook and stir 2 minutes.

Set aside. Cut a thin slice off the top of each potato.

Scoop out each potato, leaving a ½ inch shell.

Place shells in prepared baking dish.

Place scooped out potato in medium mixing bowl.

Beat at medium speed 30 seconds.

Add milk, Parmesan cheese, and pepper; beat just until combined.

Stir in SPAM mixture. Fill potato shells with potato mixture. Bake, uncovered, 25 to 30 minutes or until thoroughly heated. Top with cheeses. Bake 5 minutes longer or until cheese is melted.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 55g (1.9 oz)
Amount per Serving
Calories 61 62% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 109mg 5%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 8g
Vitamin A 47% Vitamin C 12%
Calcium 13% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

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