45 minutes
Preheat oven to 450ºF.
4 large Idaho® Potatoes, baked
1/2 cup part-skim ricotta cheese
1/3 cup prepared pesto
1/4 teaspoon salt
1/4 teaspoon pepper
Non-stick cooking spray
Servings: 4
1. Cut 1/2 inch from long side of each potato into bowl; scoop inside of potato, leaving a 1/4 inch-thick shell. With fork or potato masher, mash cooked potato in bowl. Stir in ricotta, pesto, salt and pepper until well-blended. Spoon potato mixture into potato shells, dividing evenly, heaping on top if necessary.
2. Lightly spray cookie sheet with nonstick cooking spray; place stuffed potatoes on cookie sheet. Bake until golden brown and heated through, about 10 to 15 minutes.
Preheat oven to 450ºF.
4 large Idaho® Potatoes, baked
1/2 cup part-skim ricotta cheese
1/3 cup prepared pesto
1/4 teaspoon salt
1/4 teaspoon pepper
Non-stick cooking spray
Servings: 4
1. Cut 1/2 inch from long side of each potato into bowl; scoop inside of potato, leaving a 1/4 inch-thick shell. With fork or potato masher, mash cooked potato in bowl. Stir in ricotta, pesto, salt and pepper until well-blended. Spoon potato mixture into potato shells, dividing evenly, heaping on top if necessary.
2. Lightly spray cookie sheet with nonstick cooking spray; place stuffed potatoes on cookie sheet. Bake until golden brown and heated through, about 10 to 15 minutes.
