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CHEESY GREEK-TOPPED TATERS

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.

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