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Cheesy Greek Topped Taters


1/2 lb fresh spinach, trimmed, washed and, torn (about 4 c
1 cup sliced fresh mushrooms
1/3 cup chopped green onions
1 tbsp lemon juice
1 tbsp butter or margarine
1 cup shredded monterey jack cheese
2 oz feta cheese, crumbled
2 tbsp grated parmesan cheese
3 fresh idaho potatoes, baked

In 2-quart microwave-safe casserole combine spinach, mushrooms, green
onions, lemon juice and butter. Cover loosely with plastic wrap; cook
on High 2 to 3 minutes or until spinach is limp. Stir in cheeses. Cut
potatoes in half lengthwise; fluff with fork. Arrange on
microwave-safe platter. Top with spinach-cheese topping. Cook on High
30 to 45 seconds or until heated through. Makes 3 or 6 servings. From
the files of Al Rice, North Pole Alaska. Feb 1994


Servings: 1



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