Spud ‘crepes’ Florentine
| 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 | t | Garlic powder |
| 1/8 | t | Salt |
| 1 | c | Cooked spinach, drained |
| OR broccoli cooked | ||
| 2 | T | Parmesan |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 415
Calories From Fat: 64
Total Fat: 7.3g
Cholesterol: 25.9mg
Sodium: 356.6mg
Potassium: 1792.9mg
Carbohydrates: 69.5g
Fiber: 6.9g
Sugar: 5g
Protein: 18g