Spinach And Ricotta Potatoes |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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SPINACH AND RICOTTA POTATOES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Washington Estate in Spring, Texas in 1990. Ingredients:
4 medium baking potatoes |
10 ounce package frozen chopped spinach thawed and squeezed dry |
1 cup ricotta cheese |
1/3 cup milk |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon nutmeg |
1 tablespoon grated parmesan cheese |
Directions:
1. Poke potatoes several time with a fork then wrap in paper towels and microwave until tender.
2. Combine all remaining except cheese and mix until smooth.
3. Split potatoes and fill equally and top with cheese then microwave 2 minutes more.
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