Spud 'crepes' florentine
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 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 |
Directions
STUFFED SPUDS
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.