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Nutrition Facts
Serving Size 1 (470g) Recipe makes 4 servings The following items or measurements are not included below: 1 cup reduced-fat cheddar cheese
Calories 381
Calories from Fat 49		(12%)
Amount Per Serving		%DV
	Total Fat 5.5g	8%
	Saturated Fat 3.2g	16%
	Monounsaturated Fat 1.4g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 19mg		6%
Sodium 273mg		11%
Potassium 1778mg		50%
Total Carbohydrate 69.5g		23%
	Dietary Fiber 9.4g	37%
	Sugars 3.5g
Protein 16.0g		32%
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Stuffed Potatoes

Recipe #359453 | 1½ hours | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Cat Berner
Mar 6, 2009

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.

SERVES 4 (change servings and units)

Ingredients

1/4 teaspoon salt
1/8 teaspoon pepper
1/4 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.