Recipe - Cheesy Greek-Topped Taters

One half pound Fresh spinach, trimmed,
washed and torn (about 4
cups)
1 cup Sliced fresh mushrooms
1/3 cup Chopped green onions
1 tablespoon Lemon juice
1 tablespoon Butter or margarine
1 cup Shredded Monterey Jack
cheese
2 ounce Feta cheese, crumbled
2 tablespoon Grated Parmesan cheese
3 Fresh Idaho potatoes,
baked

In 2quart microwavesafe 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 microwavesafe platter. Top
with spinachcheese 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