| 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>
A Message from our Provider:
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