Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
500
Calories
30g
Protein
22g
Fat
49g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 large russet potatoes, about 2 1/2 lb. total, scrubbed and patted dry
- 6 Tbs. (3/4 stick) unsalted butter
- 2 large garlic cloves, minced
- 1 large shallot, minced
- 2 bunches fresh spinach leaves, tough stems removed and leaves rinsed well
- 2 Tbs. sour cream
- 1/2 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1 cup firmly packed shredded extra-sharp cheddar cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes