Stuffed Potatoes
"This recipe comes from the April edition of Woman's Day magazine and was in their Eat Well For Less section. It's actually meant to be a meatless main dish with a serving being a whole potato, though I served it as a side dish with each person getting just half a potato."
- Ready In:
- 1hr 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 1⁄4 teaspoon garlic powder
- 4 large russet potatoes
- 1 cup part-skim ricotta cheese
- 1 cup reduced-fat cheddar cheese
- 1 cup frozen spinach, thawed and drained
directions
- Bake potatoes in a 400F oven for 1 hour or until tender. Remove from oven and carefully slice each potato in half. Scoop insides into a bowl, setting skins aside. Mash potatoes with a fork.
- Combine with ricotta, Cheddar, spinach, salt, pepper, and garlic powder.
- Spoon potato mixture back into skins.
- Warm in a 350F oven for 15 minutes.
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Reviews
-
Yummy! Yummy! Yummy! I made these and used fresh minced garlic and fresh chopped spinach, used the full amount for the filling and 2 large Idaho bakers. DH and I loved this!!! On top of this we have another set for our dinner another night that I froze, Definately going into my Favorites of 2012. Thank you for submitting the recipe. Made for Spring PAC 2012.
RECIPE SUBMITTED BY
Cat Berner
Edmonton, 48
I'm a first generation Florida native, having grown up in a small town right on the edge of the Everglades. My family is originally from Georgia, and I come from a long line of great Southern cooks! Growing up, we didn't have much money, so most of the meat on the table came from what my dad hunted and killed. He swears that when I was little I used to eat the crunchy toes off deep fried frog legs. Thankfully my palate is a bit more sophisticated now! The kitchen was definitely my mother's domain, so if my sister and I were ever in the kitchen it was usually just to snatch a bit of whatever Mom was cooking! It wasn't until I moved away to college that I really started to enjoy cooking myself.
<br>While I'm all for 30-minute meals and quick dinners, I get my greatest satisfaction from meals where I can slow down and really enjoy the cooking process. Isn't that what it should be all about? If you're just rushing through, you can't really connect with the food itself.
<br>Now that I live in Canada(husband is Canadian) I've been exposed to many new ethnic cuisines, which I love to experiment with. But the foods of my childhood will always be what's closest to my heart.
