Potato-Spinach Bake

• 1 large Russet baking potato (about 1/2 lb.), rinsed and unpeeled
• Salt and ground black pepper to taste
• 1 cup uncooked quick-cooking barley
• 2 bunches spinach (about 20 oz.), trimmed and rinsed
• 2 1/2 cups low-fat shredded cheddar
• 2 large roasted red peppers, cut into strips
• 1 cup marinara or spaghetti sauce for garnish

1. Preheat oven to 450F.
2. Spray 9-inch deep-dish pie plate with nonstick cooking spray.
3. Bring 2 cups water to a boil.
4. Slice potato into 1/4-inch-thick slices, and place around bottom of pie plate in single layer.
5. Reserve any remaining potato slices for another use.
6. Spray potato slices lightly with nonstick cooking spray,
7. Meanwhile, cook barley according to package directions, drain and place in large mixing bowl.
8. Cut spinach widthwise into large pieces, and, using water clinging to leaves, steam spinach in covered pot until wilted, 2 to 3 minutes.
9. Remove from heat, drain and press out excess water.
10. Combine with barley in mixing bowl.
11. Add 2 cups shredded cheese, and toss together.
12. Place pepper strips on potato slices.
13. Mound barley mixture on top of pepper strips, sprinkle top with remaining 1/2 cup cheese and bake 7 to 10 minutes more, or until cheese bubbles and browns.
14. Remove from heat, slice and serve.
15. Pass with marinara sauce.

baking potato, salt, barley, bunches spinach, lowfat, red peppers

Taken from www.vegetariantimes.com/recipe/potato-spinach-bake/ (may not work)