Potato Boats with Spinach Stuffing
Recipe by Physician Committee for Responsible Medicine
Makes 4 halves
- 1 lb fresh spinach, chopped & steamed
- 1/8 cup or 2 Tbsp dry millet, rinsed
- 3/4 cup water, divided
- 2 medium russet potatoes
- 1 Tbsp cashews
- 1/8 tsp nutmeg
- 1/8 tsp black pepper
- 1/2 tsp sea salt
- 1 & 1/2 tsp sesame seeds, toasted (optional)
- Place millet in a small saucepan with 1/2 cup of 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 the potatoes whole until tender. Carefully cut in half lengthwise. Scoop out the flesh, leaving a 1/4 inch thick shell. Set flesh and shells aside.
- Steam the fresh spinach. Set aside.
- Combine the cooked millet, cashews, nutmeg, black pepper, and salt in a blender with remaining 1/4 cup water. Blend on high speed until completely smooth (about 2 minutes). Stop the blender occasionally to scrape down the sides.
- Transfer the potato flesh into a skillet. Break it into bite-size chunks Add the spinach and warm over medium heat, stirring often. When hot, stir in the millet mixture. Cook over medium-high heat for 2-3 minutes to heat through and thicken slightly. Scoop into the potato shells and sprinkle with sesame seeds (if using).