Recipe - Spud Crepes Florentine

STUFFED SPUDS
2 Baked potatoes
One half cup Ricotta
One fourth cup Milk
One fourth teaspoon Garlic powder
1/8 teaspoon Salt
1 cup Cooked spinach, drained
OR broccoli, cooked
2 tablespoon Parmesan

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 MMRecipes Digest V3 #199

Date: Tue, 9 Jul 1996 19:53:29 0400

From: Dan Schamber dansch@haven.ios.com