Spud crepes Florentine
Ingredients| STUFFED SPUDS 2 baked potatoes 1/2 cup ricotta 1/4 cup milk 1/4 tsp garlic powder 1/8 tsp salt 1 cup cooked spinach, drained or broccoli, , cooked 2 tbsp parmesan |
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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.
Servings:
2
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