Spud 'crepes' florentine

Yield: 2 Servings

Measure Ingredient
2 \N Baked potatoes
½ cup Ricotta
¼ cup Milk
¼ teaspoon Garlic powder
⅛ teaspoon Salt
1 cup Cooked spinach, drained OR broccoli, cooked
2 tablespoons Parmesan


Cut a thin slice from the top of each potato. Remove pulp. Place in mixing bowl; keep shells warm. Add ricotta, milk, garlic powder and salt to potatoes; mix well. Add spinach; mix. Heap into shells; top with Parmesan. Bake 350 F, 20 mins.

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