Ham And Spinach Double-Stuffed Potatoes

* Exported from MasterCook *

Ham And Spinach Double-Stuffed Potatoes

Recipe By : Low-Fat Meals, Woman's Day, 4/96
Serving Size : 4 Preparation Time :0:00
Categories : Ham Potatoes
Luncheon

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large idaho baking potatoes -- baked
2 teaspoons vegetable oil
4 ounces low-fat ham -- finely diced
--about 1 cup
1/2 cup finely chopped onion
1/2 cup frozen chopped spinach -- thawed and drained
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup part-skim ricotta cheese
2 tablespoons skim or low-fat milk
nonstick cooking spray

1. Preheat oven to 450°F. In medium nonstick skillet, over medium-high
heat, heat oil. Add ham and onion; cook, stirring, until onion is soft,
about 4 to 5 minutes. Stir in spinach, salt and pepper Remove from heat;
set aside.

2. Cut 1/2 inch from long side of each potato. Scoop cooked potato into
bowl, leaving 1/4-inch-thick shell. With fork or potato masher, mash cooked
potato in bowl. Stir in ham and spinach mixture, ricotta and milk until
well blended.

3. Spoon mixture into shells, dividing evenly, heaping if necessary.

4. Lightly spray cookie sheet or baking pan with nonstick cooking spray,
place stuffed potatoes on cookie sheet. Bake until golden brown, about 15
minutes.

Variation: Halve baked potatoes lengthwise; scoop out pulp, leaving thin
shells. Make filling as above; spoon filling back into potato halves,
dividing evenly.

Makes 4 servings. Preparation time: About 25 minutes. Cooking time: About
20 minutes.

Busted by Gail Shermeyer <4paws@netrax.net>



- - - - - - - - - - - - - - - - - -