Name: Spud 'crepes' Florentine
Ingredients: 2 Baked potatoes; 1/2 c Ricotta; 1/4 c Milk; 1/4 ts Garlic powder; 1/8 ts Salt; 1 c Cooked spinach, drained OR broccoli, cooked; 2 tb Parmesan

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Vegetarian	Stuft spuds, Vegetarian	2	Servings

INGREDIENTS

2		Baked potatoes
1/2	c	Ricotta
1/4	c	Milk
1/4	ts	Garlic powder
1/8	ts	Salt
1	c	Cooked spinach, drained OR broccoli, cooked
2	tb	Parmesan

INSTRUCTIONS

STUFFED SPUDS
Cut a thin slice from the top of each potato. Remove pulp. Place in mixing
bowl; keep shells warm. Add ricotta, milk, garlic powder and salt to
potatoes; mix well. Add spinach; mix. Heap into shells; top with Parmesan.
Bake 350 F, 20 mins.
Posted to MM-Recipes Digest V3 #199
Date: Tue, 9 Jul 1996 19:53:29 -0400
From: Dan Schamber <dansch@haven.ios.com>

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