Stuffed Potatoes

Cat Berner's Note:

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.

• Total Time: 1 hrs 30 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 4

• ¼ teaspoon salt
• 1⁄8; teaspoon pepper
• ¼ teaspoon garlic powder
• 4 large russet potatoes
• 1 cup part-skim ricotta cheese
• 1 cup reduced-fat cheddar cheese
• 1 cup frozen spinach , thawed and drained

Directions:

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.