This recipe offers a creative way to put a new twist on last night’s leftover baked or steamed potatoes.
Ingredients
Makes 8 halves (8 servings)
1 10-ounce package frozen spinach, thawed and drained, or 2 pounds fresh spinach, chopped and steamed
1/4 cup dry millet, rinsed
1 1/2 cups water
4 medium russet potatoes
2 tablespoons cashews
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
1 teaspoon salt
1 tablespoon sesame seeds, toasted (optional)
Directions
If using frozen spinach, remove from the freezer to thaw.
Place millet in a small saucepan with 1 cup water. Bring to a boil and then reduce to a simmer. Cover and cook until all water is absorbed, about 1 hour. Set aside.
Bake, microwave, or steam potatoes until tender when pierced with a knife. When cool enough to handle, carefully cut in half lengthwise. Scoop out flesh, leaving a 1/4-inch thick shell. Set flesh and shells aside.
Steam fresh or frozen spinach.
Combine cooked millet, cashews, nutmeg, black pepper, and salt in a blender with remaining 1/2 cup water. Blend on high speed until completely smooth, about 2 minutes, stopping blender occasionally to scrape down sides with a rubber spatula.
Transfer potato flesh to a skillet. Use a spoon to break into bite-size chunks. Add spinach and warm over medium heat, stirring often. When hot, stir in millet mixture. Cook over medium-high heat for 2 to 3 minutes to heat through and thicken slightly. Scoop into reserved shells and sprinkle with sesame seeds, if using, before serving.
Stored in a covered container in the refrigerator, leftover Potato Boats with Spinach Stuffing will keep for up to two days. Reheat them using an oven or microwave.
Per serving (1 half): 124 calories; 1.5 g fat; 0.3 g saturated fat; 10.8% calories from fat; 0 mg cholesterol; 4.1 g protein; 24.8 g carbohydrates; 1.3 g sugar; 3.4 g fiber; 327 mg sodium; 51 mg calcium; 1.7 mg iron; 8.8 mg vitamin C; 1700 mcg beta carotene; vitamin E 0.9 mg
Source: The Survivor’s Handbook: Eating Right for Cancer Survival by Neal D. Barnard, M.D., and Jennifer Reilly, R.D.