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8Ingredients
28Minutes
210Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 russet potatoes (about 2.5 lbs., $1.85)
- 3 Tbsp. butter ($0.27)
- 1/4 tsp. garlic powder ($0.02)
- 1/2 tsp. salt ($0.03)
- cracked pepper (Freshly, $0.05)
- 1/4 cup milk ($0.11)
- 2 cups fresh spinach (packed, $1.34)
- 2 oz. crumbled feta ($1.12)
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium540mg23% |
| Potassium580mg17% |
| Protein5g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate21g7% |
| Dietary Fiber1g4% |
| Sugars3g |
| Vitamin A35% |
| Vitamin C20% |
| Calcium15% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Kay 4 years ago
Cooking under COVID quarantine and needing to use every last item in the pantry due to grocery store shortages led me to look for a recipe that could be made with very-slightly moldy potatoes (I cut the bad parts off; 90% of the potatoes were perfectly fine) and a pack of frozen spinach at the very back of the freezer that read “best by May 2015.” I used shredded 4-cheese blend instead of feta because that’s what we had. You know what? These potatoes are delicious. I had seconds.