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CATEGORY CUISINE TAG YIELD
Dairy Luncheon, Potatoes 1 Servings

INGREDIENTS

4 Idaho baking potatoes, baked
1/2 c Part-skim ricotta cheese
1/3 c Prepared pesto
1/4 t Salt
1/4 t Black pepper
Nonstick cooking spray

INSTRUCTIONS

Preheat oven to 450°F. Cut 1/2 inch from long side of each potato:
into bowl, scoop inside of potato, leaving a 1/4-inch thick shell.
With fork or potato masher, mash cooked potato in bowl. Stir in
ricotta, pesto, salt and pepper until well blended. Spoon potato
mixture into potato shells, dividing evenly, heaping on top if
necessary. Lightly spray cookie sheet with nonstick cooking spray,
place stuffed potato on cookie sheet. Bake until golden brown and
heated through, about 10 to 15 minutes.  Makes 4 servings. Preparation
time: About 30 minutes. Cooking time:  About 15    minutes.  Per
serving: About 229 cal, 6 g pro, 34 g car, 7 g fat, 27% cal from  fat,
12 mg cholesterol, 261 mg sod, 4 g fiber.  Busted by Gail Shermeyer
<4paws@netrax.net>  Recipe by: Low-Fat Meals, Woman's Day, 4/96  Posted
to MC-Recipe Digest V1 #896 by 4paws@netrax.net  (Shermeyer-Gail) on
Nov 09, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 576
Calories From Fat: 416
Total Fat: 47.4g
Cholesterol: 61.2mg
Sodium: 1285.2mg
Potassium: 429.9mg
Carbohydrates: 12.5g
Fiber: 1.3g
Sugar: <1g
Protein: 27.2g


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