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Prep Time: 12 Minutes Cook Time: 64 Minutes |
Ready In: 76 Minutes Servings: 4 |
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These loaded baked potatoes make a great weeknight meal. Ingredients:
4 medium baking potatoes (about 8 ounces each) |
1 teaspoon olive oil |
3 green onions, thinly sliced |
2 garlic cloves, minced |
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
1/2 cup grated fresh parmesan cheese, divided |
1 cup part-skim ricotta cheese |
1/2 cup light sour cream |
3/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
cooking spray |
salsa (optional) |
Directions:
1. Preheat oven to 450°.
2. Rinse potatoes; pierce several times with a fork. Bake at 450° for 45 minutes or until tender.
3. Heat oil in a large nonstick skillet over medium-high heat; add onions and garlic. Cook 1 minute or until soft. Add spinach; cook 2 minutes or until thoroughly heated. Remove from pan, and place in a large bowl.
4. When potatoes are cool enough to handle, cut in half lengthwise, and scoop out pulp, leaving a 1/4-inchthick shell. Add pulp to spinach mixture; stir in 1/4 cup Parmesan cheese and next 4 ingredients. Place potato shells in an 11 x 7-inch baking dish coated with cooking spray. Spoon filling evenly into potato shells. Bake 15 minutes or until thoroughly heated and lightly browned. Top with remaining 1/4 cup Parmesan cheese and, if desired, salsa.
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