Title: Spud 'crepes' Florentine
Categories: Stuffed Vegetarian
Yield: 2 Servings

STUFFED SPUDS
2		Baked potatoes
1/2	c	Ricotta
1/4	c	Milk
1/4	ts	Garlic powder
1/8	ts	Salt
1	c	Cooked spinach, drained OR broccoli, cooked
2	tb	Parmesan

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.

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