4 servings
440 calories
24 grams protein
70 grams carbs
9 grams fiber
8 grams fat
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspooon garlic powder
4 large russett potatoes
1 cup part-skim ricotta cheese
1 cup reduced-fat shredded Cheddar cheese
1 cup frozen spinach, thawed and drained
Bake potatoes at 400 for one hour or until soft. Remove from oven and carefully slice each potato in half. Scoop insides into a bowl, setting skins aside. Mash potatoes with a fork. Combine with ricotta, Cheddar, spinach, salt, pepper and garlic powder. Spoon potato mixture back into skins. Warm at 350 for 15 minutes.
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