| 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 <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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