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Spinich-ricotta Stuffed Potato
potatoes
10 oz idaho potatoes -- baked,
1 split
1/4 cup frozen chopped spinach --
1 thawed
1/4 cup part-skim ricotta cheese
1 pinch garlic powder
1 pinch red pepper flakes
*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
Recipe By : Weight Watchers
From: Hp_walls@woco.Ohio.Gov Date: Mon, 15 Jul 1996 14:00:51 ~0400 (
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