Title: Spinach Ricotta Potatoes
Categories: Entree Diet
Yield: 4 Servings

2	lg	Potatoes (370g)
4		Spinach leaves (80g)
1/2	c	Ricotta cheese (100g)
1/4	ts	Mixed herbs
2	tb	Grated mozzarella cheese

Boil, steam or microwave whole potatoes until tender. Cut potatoes in half, scoop out flesh, leaving a 1/2 cm shell. Remove stalks from spinach. Shred leaves finely; boil, steam or microwave until tender. Combine spinach, ricotta cheese, herbs and chopped potato; fill potato shells with mixture. Top potatoes with mozzarella cheese, bake in moderately hot oven for about 12 mins (or microwave on HIGH for about 2 mins).

* Approx 610 kJ (145 cal) per serve *

From: Sue Rykmans Date: 19 Jun 94

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