Stuffed Potatoes

READY IN: 1hr 30mins
Recipe by Cat Berner

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.

Top Review by mama smurf

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.

Ingredients Nutrition


  1. 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.
  2. Combine with ricotta, Cheddar, spinach, salt, pepper, and garlic powder.
  3. Spoon potato mixture back into skins.
  4. Warm in a 350F oven for 15 minutes.

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