PCRM Recipe of the Week

RECIPE OF THE WEEK | Potato Boats with Spinach Stuffing

This recipe offers a creative way to put a new twist on last night's leftover baked or steamed potatoes.


Makes 8 halves (8 servings)

1 10-ounce package frozen spinach, thawed and drained, or 2 pounds fresh spinach, chopped and steamed
1/4 cup dry millet, rinsed
1 1/2 cups water
4 medium russet potatoes
2 tablespoons cashews
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
1 teaspoon salt
1 tablespoon sesame seeds, toasted (optional)


If using frozen spinach, remove from the freezer to thaw.

Place millet in a small saucepan with 1 cup water. Bring to a boil and then reduce to a simmer. Cover and cook until all water is absorbed, about 1 hour. Set aside.

Bake, microwave, or steam potatoes until tender when pierced with a knife. When cool enough to handle, carefully cut in half lengthwise. Scoop out flesh, leaving a 1/4-inch thick shell. Set flesh and shells aside.

Steam fresh or frozen spinach.

Combine cooked millet, cashews, nutmeg, black pepper, and salt in a blender with remaining 1/2 cup water. Blend on high speed until completely smooth, about 2 minutes, stopping blender occasionally to scrape down sides with a rubber spatula.

Transfer potato flesh to a skillet. Use a spoon to break into bite-size chunks. Add spinach and warm over medium heat, stirring often. When hot, stir in millet mixture. Cook over medium-high heat for 2 to 3 minutes to heat through and thicken slightly. Scoop into reserved shells and sprinkle with sesame seeds, if using, before serving.

Stored in a covered container in the refrigerator, leftover Potato Boats with Spinach Stuffing will keep for up to two days. Reheat them using an oven or microwave. 

Per serving (1 half): 124 calories; 1.5 g fat; 0.3 g saturated fat; 10.8% calories from fat; 0 mg cholesterol; 4.1 g protein; 24.8 g carbohydrates; 1.3 g sugar; 3.4 g fiber; 327 mg sodium; 51 mg calcium; 1.7 mg iron; 8.8 mg vitamin C; 1700 mcg beta carotene; vitamin E 0.9 mg

Source: The Survivor’s Handbook: Eating Right for Cancer Survival by Neal D. Barnard, M.D., and Jennifer Reilly, R.D. 

Please feel free to tailor PCRM recipes to suit your individual dietary needs.


Please feel free to tailor PCRM recipes to suit your individual dietary needs.