| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Potatoes, Luncheon | 1 | Servings | |
INGREDIENTS
| 4 | lg | Idaho baking potatoes; baked |
| 1/2 | c | Part-skim ricotta cheese |
| 1/3 | c | Prepared pesto |
| 1/4 | ts | Salt |
| 1/4 | ts | Black pepper |
| Nonstick cooking spray |
INSTRUCTIONS
1. Preheat oven to 450°F. 2. 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. 3. 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 <[email protected]> Recipe by: Low-Fat Meals, Woman's Day, 4/96 Posted to MC-Recipe Digest V1 #896 by [email protected] (Shermeyer-Gail) on Nov 09, 1997
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