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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Ingredients:
1 baking potato, baked (6 ounces) |
1 1/2 ounces mozzarella cheese, shredded,divided |
1/4 cup tomato sauce |
1/4 cup part-skim ricotta cheese |
1/8 teaspoon oregano leaves |
1/8 teaspoon garlic powder |
2 teaspoons grated parmesan cheese |
Directions:
1. Preheat oven to 450 degrees.
2. Cut potato in half lengthwise.
3. Scoop out pulp from potato halves into a bowl, leaving 1/4-inch-thick shells; mash pulp and reserve shells.
4. Add 1 ounce mozzarella cheese, the tomato sauce, ricotta cheese, oregano and garlic powder to potato pulp and stir to combine.
5. Spoon half of potato mixture into each reserved shell; top each with half of the remaining mozzarella cheese and half of the Parmesan cheese.
6. Set potato shells in 1-quart casserole and bake until thoroughly heated, about 10 minutes.
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