Recipe: Stuffed Baked Potatoes (with vegetables and ricotta)

STUFFED BAKED POTATOES

2 baking potatoes
1 clove garlic, finely minced
1 cup chopped brocolli, spinach, or mixed veggies*
1/4 cup milk or soy milk, warmed
Few tablespoons of ricotta cheese (optional)
Salt and pepper
Sprinkling of Parmesan cheese (optional)

Preheat oven to 350 degrees F.

Bake potatoes by piercing all over with a knife and placing directly on oven rack (unwrapped and unoiled) for 1 hour or more, till done.

Slice a strip off the top of each potato and scoop out the insides, leaving skin intact.

Place potato insides into a bowl, mash with milk. Add chopped veggies, garlic, optional ricotta, optional parmesan, salt and pepper, and mix well. Scoop back into potato skins, piling high. Sprinkle with a little more Parmesan, if desired.

Place back into 350 degree F oven and bake for 20 minutes or until heated through.

*I used a frozen mixture of broccoli, cauliflower and carrots.

Makes 4 servings
From: MrsSanta - 12-13-99