Spinich-ricotta Stuffed Potato
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Baked, Potatoes | 1 | Servings | |
INGREDIENTS
| 10 | oz | Idaho potatoes, baked |
| Split | ||
| 1/4 | c | Frozen chopped spinach |
| Thawed | ||
| 1/4 | c | Part-skim ricotta cheese |
| pn | Garlic powder | |
| pn | Red pepper flakes |
INSTRUCTIONS
separate most of potato flesh from skin In small bowl, combine potato flesh, spinich, ricotta cheese, garlic powder and red pepper flakes. Stuff back into potato skins Bake in375F oven for 15 minutes or until heated. per serving: 1/2V, 1P, 2B, 5fat, 6 fiber Posted to MC-Recipe Digest V1 #158 Date: Thu, 18 Jul 1996 03:29:51 GMT From: Stephanie Ash <s.ash@worldnet.att.net> Recipe By : Weight Watchers
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Nutrition (calculated from recipe ingredients)
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Calories: 85
Calories From Fat: 43
Total Fat: 4.9g
Cholesterol: 19.1mg
Sodium: 76.9mg
Potassium: 76.9mg
Carbohydrates: 3.2g
Fiber: 0g
Sugar: <1g
Protein: 7g