Potato and Spinach Bake

Posted on February 16, 2009. Filed under: side dish, vegetables |

This is perfect for dinner the night before a race or long run. Invite all your training buddies over for a last ‘hoo-ra’ before you all kick your own butts.
Add some grilled chicken on the side or in the dish. Serve with a side salad, or some roasted veggies. All easily digestible (unless you are lactose intolerant) with lots of carbohydrates and nutrients.

Serves 6
3 pounds large russet potatoes
3/4 cup non-fat greek yogurt
2 tbsp butter
2 tablespoons fresh chives, chopped
1/4 teaspoon black pepper
1 10-ounce fresh chopped spinach
1 cup shredded cheddar cheese

Directions
Peel and quarter potatoes. In covered large saucepan, cook in boiling lightly salted water for 20 to 25 minutes or until tender. Drain. Mash (should have about 6 cups). Add yogurt, butter, chives, and pepper; mash again until butter is melted and mixture is smooth. Stir in spinach. Transfer to a 2-quart casserole. Bake, uncovered, in a 400 degree F oven for 15 to 20 minutes or until heated through. Sprinkle with cheese.

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