Guest guest Posted October 31, 2007 Report Share Posted October 31, 2007 Pesto Double-Stuffed Potatoes 4 large potatoes, baked 1/2 cup part-skim ricotta cheese 1/3 cup prepared pesto 1/4 tsp. salt 1/4 tsp. pepper non-stick cooking spray Preheat oven to 450 degrees. Cut 1/2 inch from long side of each potato into bowl; scoop inside of potato, leaving a 1/4 inch-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, divided evenly, heaping on top if necessary. Lightly spray cookie sheet with nonstick cooking spray; place stuffed potatoes on cookie sheet. Bake until golden brown and heated through, about 10 to 15 minutes. Serves 4. Quote Link to comment Share on other sites More sharing options...
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