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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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This recipe comes from the April edition of Woman's Day magazine and was in their Eat Well For Less section. It's actually meant to be a meatless main dish with a serving being a whole potato, though I served it as a side dish with each person getting just half a potato. Ingredients:
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/4 teaspoon garlic powder |
4 large russet potatoes |
1 cup part-skim ricotta cheese |
1 cup reduced-fat cheddar cheese |
1 cup frozen spinach, thawed and drained |
Directions:
1. Bake potatoes in a 400F oven for 1 hour or until tender. Remove from oven and carefully slice each potato in half. Scoop insides into a bowl, setting skins aside. Mash potatoes with a fork.
2. Combine with ricotta, Cheddar, spinach, salt, pepper, and garlic powder.
3. Spoon potato mixture back into skins.
4. Warm in a 350F oven for 15 minutes.
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