Recipe - Ham And Spinach Double-Stuffed Potatoes

4 lg Idaho baking potatoes; baked
2 teaspoon Vegetable oil
4 ounce Lowfat ham; finely minced ,
about 1 cup
One half cup Finely chopped onion
One half cup Frozen chopped spinach;
thawed and drained
One half teaspoon Salt
One fourth teaspoon Black pepper
One half cup Partskim ricotta cheese
2 tablespoon Skim or lowfat milk
Nonstick cooking spray

1. Preheat oven to 450°F. In medium nonstick skillet, over mediumhigh
heat, heat oil. Add ham and onion; cook, stirring, until onion is soft,
about 4 to 5 minutes. Stir in spinach, salt and pepper Remove from heat;
set aside.

2. Cut One half inch from long side of each potato. Scoop cooked potato into
bowl, leaving 1/4inchthick shell. With fork or potato masher, mash cooked
potato in bowl. Stir in ham and spinach mixture, ricotta and milk until
well blended.

3. Spoon mixture into shells, dividing evenly, heaping if necessary.

4. Lightly spray cookie sheet or baking pan with nonstick cooking spray,
place stuffed potatoes on cookie sheet. Bake until golden brown, about 15
minutes.

Variation: Halve baked potatoes lengthwise; scoop out pulp, leaving thin
shells. Make filling as above; spoon filling back into potato halves,
dividing evenly.

Makes 4 servings. Preparation time: About 25 minutes. Cooking time: About
20 minutes.

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: LowFat Meals, Woman's Day, 4/96

Posted to MCRecipe Digest V1 #897 by 4paws@netrax.net (ShermeyerGail) on
Nov 09, 1997