Ingredients

6 large baking potatoes
Cooking spray
1½ cups sliced
fresh mushrooms
4 green onions
thinly sliced
6 ounces fresh spinach
1 tablespoon canola oil
2 teaspoons Dijon mustard
¾ cup light sour cream
1 cup 2% Cheddar cheese
shredded
½ teaspoon salt
½ teaspoon black pepper

Directions

Preheat oven to 400 degrees F. Wash and dry potatoes. Spray the skins with cooking spray and pierce potatoes in several places with a fork. Place on a 13- by-18-inch baking sheet. Bake until tender, about 1 hour. Wash mushrooms, green onions and spinach. Heat oil in a skillet over medium-high heat. Add mushrooms and sauté for 6 minutes. Add the green onions and fresh spinach, sauté for 1 minute. Slice off the top inch of each potato, leaving a ¼ inch border around the edge. Scoop out the flesh into a mixing bowl and mash. Add mushroom mixture, Dijon mustard, sour cream and ½ cup cheese. Mix well and season with salt and pepper. Scoop mixture into potato shells and sprinkle with the remaining cheese. Return the potatoes to the baking sheet and bake until heated through and golden brown on top, about 20-25 minutes.

Nutrition Facts

410 calories
9 g fat
4.5 g saturated fat
20 mg cholesterol
400 mg sodium
70 g carbohydrate
9 g fiber
4 g sugars
15 g protein