Jacket potato with Spinach and Cottage Cheese
Other
Amount to eat (1 serving)
Time to prepare: 7 mins to prep
Time to cook: 15 mins to cook
Amount to eat (1 serving)

Sugars

Sugar: 0g
Sucrose: 0.5g
Glucose: 1g
Fructose: 0.9g
Lactose: 0g
Maltose: 0g
Galactose: 0.1g
Starch: 58.5g

Fats

Saturated: 2.6g
Monounsaturated:10.2g
Polyunsaturated: 1.7g
Trans: 0g

Fatty Acids

Total Omega 3: 0g
Total Omega 6: 0g
ALA: 0g
DHA: 0g
EPA: 0g
DPA: 0g

Nutritional Info

Fiber: 5.5g 22%
Net Carbs: 65
Sodium: 443.9mg 19%
Potassium: 1792.6
Cholesterol: 3.9

Nutritional Values (g)


Calories: 489 Fat: 15g
Protein: 21g Carbs: 71g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

Russet potatoes (Flesh and skin, raw)
1 potato large (3″ to 4-1/4″ dia) / 369 grams
Olive oil (Salad or cooking)
1 tbsp / 13.5 grams
Spinach (Raw)
1 cup / 30 grams
Pepper (Spices, black)
1 dash / 0.10 grams
Cottage cheese (Lowfat, 1% milkfat)
3 1/2 oz / 98.9 grams

Instructions

Step 1
Pierce a potato several times with a fork. Place in a microwave and cook at full power for 5 minutes. Flip potato and cook for another 5 minutes until fork tender. Carefully slice to create a pocket.
Step 2
Heat the oil in a large pan over medium heat and add the spinach allowing it to wilt, 2-3 minutes. Season with black pepper.
Step 3
Remove from the heat and stir in the cheese. Serve in the potato and enjoy!