| 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
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”
Nutrition (calculated from recipe ingredients)
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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