Title: Cheesy Greek-Topped Taters
Categories: Vegetables
Yield: 1 Servings

1/2 lb Fresh spinach, trimmed,
-washed and torn (about 4
-cups)
1 c Sliced fresh mushrooms
1/3 c Chopped green onions
1 tb Lemon juice
1 tb Butter or margarine
1 c Shredded Monterey Jack
-cheese
2 oz Feta cheese, crumbled
2 tb 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini