Potatoes Florentine

Potatoes Florentine

1 baked potato – (Hot)
2 minced garlic cloves
2 teaspoons olive oil
2 cups fresh spinach leaves
salt and pepper
4 teaspoons pine nuts

Saute pine nuts and minced garlic in olive oil 1 minute, or until nuts are golden. Add spinach leaves and cook 30 seconds, or until spinach wilts. Slit and fluff hot baked potato and season the inside with salt and pepper. Spoon spinach and pine nut mixture into potatoes.