| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Ham, Luncheon, Potatoes | 4 | Servings | |
INGREDIENTS
| 4 | Idaho baking potatoes, baked | |
| 2 | t | Vegetable oil |
| 4 | oz | Low-fat ham, finely diced |
| about 1 cup | ||
| 1/2 | c | Finely chopped onion |
| 1/2 | c | Frozen chopped spinach |
| thawed and drained | ||
| 1/2 | t | Salt |
| 1/4 | t | Black pepper |
| 1/2 | c | Part-skim ricotta cheese |
| 2 | T | Skim or low-fat milk |
| Nonstick cooking spray | ||
| minutes. |
INSTRUCTIONS
Preheat oven to 450°F. In medium nonstick skillet, over medium-high heat, heat oil. Add ham and onion; cook, stirring, until onion is soft, about 4 to 5 minutes. Stir in spinach, salt and pepper Remove from heat; set aside. Cut 1/2 inch from long side of each potato. Scoop cooked potato into bowl, leaving 1/4-inch-thick shell. With fork or potato masher, mash cooked potato in bowl. Stir in ham and spinach mixture, ricotta and milk until well blended. Spoon mixture into shells, dividing evenly, heaping if necessary. Lightly spray cookie sheet or baking pan with nonstick cooking spray, place stuffed potatoes on cookie sheet. Bake until golden brown, about Variation: Halve baked potatoes lengthwise; scoop out pulp, leaving thin shells. Make filling as above; spoon filling back into potato halves, dividing evenly. Makes 4 servings. Preparation time: About 25 minutes. Cooking time: About 20 minutes. Busted by Gail Shermeyer <[email protected]> Recipe by: Low-Fat Meals, Woman's Day, 4/96 Posted to MC-Recipe Digest V1 #897 by [email protected] (Shermeyer-Gail) on Nov 09, 1997
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