Spinach and Caramelized Onion Baked Potato

I have to admit, baked potatoes are a rarity for me. While I love potatoes, I tend to default to roasting them more than anything else with the occasional mashed or grilled variety. However, on a rainy day I ended up going this route after rummaging through my fridge and couldn't have been happier. This mainstay was classed up with caramelized onions, spinach, and fresh mozzarella to produce a hearty vegetarian meal.

You can always make smaller portions of this meal as a side, however. In my case I let it be the main feature with some leftover butternut squash soup on the side. It was a perfect, hot meal to enjoy as I was cozy in my house, listening to the rain outside!

Difficulty: medium
Time: 45 min



Spinach and Caramelized Onion Baked Potato
Ingredients:
2 medium russet potatoes
2 tsp fake butter
1.5 c onion, thinly sliced
1 tbsp brown sugar
1 tsp olive oil
1 bag fresh spinach
1/2 tsp Thyme, dried
1/4 tsp black pepper
4 oz fresh mozzarella, chopped

Pierce the potatoes all over with a fork. Put on several paper towels and microwave for about 10 minutes. You may need to adjust the time slightly depending on the size of your potatoes. When they're cooked remove and let them cool until you can touch them. Cut them in half lengthwise and scoop out the middle, leaving a 1/4" thick shell all around. Put the potato middle in a bowl and mash lightly.

Heat a pan over medium heat. Add the butter, swirling to melt. Add the onions and saute for about 10 minutes, stirring occasionally to keep from burning. Sprinkle the sugar evenly over the onions and stir again. Saute for another 10 minutes. The onions should be nicely caramelized by now. Add them to the potato mixture. Also at this point get your oven pre-heating to 350 degrees.

Return the pan to the heat and add the olive oil, swirling to coat. Add the spinach and cover. Let it steam for 4-5 minutes and then remove the cover and stir well. Cover and allow it to cook for another 3-4 minutes. At this point the spinach should be wilted. Add it to the potatoes and onions.

Add the Thyme, black pepper, and about 75% of the fresh mozzarella. Mix well. Scoop the the mixture back into the 4 potato shells. You may need to heap it pretty full to fit all of it. Sprinkle the remaining 25% of the mozzarella on top.

Put the stuffed potatoes into the oven and bake for 5-10 minutes or just until the cheese is melted and the entire thing hot. Enjoy!

Servings: 4
Serving size: 1/2 potato, fully stuffed
Nutrition: calories 225; carbs 31g; fat 7g; protein 10g; sodium 169mg; iron 17mg