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Ingredientes
- 4 lrg Idaho baking potatoes, baked
- 2 tsp Vegetable oil
- 4 ounce Low-fat ham, finely diced, about 1 c.
- 1/2 c. Finely minced onion
- 1/2 c. Frzn minced spinach, thawed and liquid removed
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1/2 c. Part-skim ricotta cheese
- 2 Tbsp. Skim or possibly low-fat lowfat milk Nonstick cooking spray
Direcciones
- 1. Preheat oven to 450 F. In medium nonstick skillet, over medium-high heat, heat oil. Add in ham and onion; cook, stirring, till onion is soft, about 4 to 5 min. 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 possibly potato masher, mash cooked potato in bowl. Stir in ham and spinach mix, ricotta and lowfat milk till well blended.
- 3. Spoon mix into shells, dividing proportionately, heaping if necessary.
- 4. Lightly spray cookie sheet or possibly baking pan with nonstick cooking spray, place stuffed potatoes on cookie sheet. Bake till golden, about 15 min.
- Variation: Halve baked potatoes lengthwise; scoop out pulp, leaving thin shells. Make filling as above; spoon filling back into potato halves, dividing proportionately.
- Makes 4 servings.
- Preparation Time: About 25 min.
- Cooking Time: About20 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 336g | |
| Recipe makes 4 servings | |
| Calories 281 | |
| Calories from Fat 38 | 14% |
| Total Fat 4.28g | 5% |
| Saturated Fat 0.74g | 3% |
| Trans Fat 0.06g | |
| Cholesterol 20mg | 7% |
| Sodium 656mg | 27% |
| Potassium 1297mg | 37% |
| Total Carbs 50.79g | 14% |
| Dietary Fiber 6.5g | 22% |
| Sugars 3.32g | 2% |
| Protein 11.08g | 18% |
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