Recipe - Pesto Double-Stuffed Potatoes

4 lg Idaho baking potatoes; baked
One half cup Partskim ricotta cheese
1/3 cup Prepared pesto
One fourth teaspoon Salt
One fourth teaspoon Black pepper
Nonstick cooking spray

1. Preheat oven to 450°F.

2. Cut One half inch from long side of each potato: into bowl, scoop inside of
potato, leaving a 1/4inch thick shell. With fork or potato masher, mash
cooked potato in bowl. Stir in ricotta, pesto, salt and pepper until well
blended. Spoon potato mixture into potato shells, dividing evenly, heaping
on top if necessary.

3. Lightly spray cookie sheet with nonstick cooking spray, place stuffed
potato on cookie sheet. Bake until golden brown and heated through, about
10 to 15 minutes.

Makes 4 servings. Preparation time: About 30 minutes. Cooking time: About
15 minutes.

Per serving: About 229 cal, 6 g pro, 34 g car, 7 g fat, 27% cal from fat,
12 mg cholesterol, 261 mg sod, 4 g fiber.

Busted by Gail Shermeyer 4paws@netrax.net

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

Posted to MCRecipe Digest V1 #896 by 4paws@netrax.net (ShermeyerGail) on
Nov 09, 1997