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Guest Recipe

Spinach Ricotta Twice-Baked Potatoes

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From: Thomas F. Doyle
            Pittsburgh, Pennsylvania

I am 61 years old and have always hated frozen spinach. The fresh stuff I don't mind in moderation but that frozen crap always made me cringe.

A buddy of mine invited some of us over one night to grill some steaks and asked me to cobble together some kind of side dish. His cupboards were bare and his refrigerator was no better, but guess what he had in his freezer? You guessed it...a block of frozen crap.

But, being the culinary master I am, I came up with a side dish that satisfied both the vegetable and starch components of a meal and now I can't stop eating that crap!


3 Idaho bakers

¼ cup frozen spinach squeezed and chopped

1/8 tsp. each salt, pepper and granulated garlic

½ cup part-skim ricotta cheese

1 tblsp. grated Parmesan cheese

 
Bake the potatoes until done; allow to cool enough to handle. Cut potatoes in half lengthwise and scoop out the pulp being careful to leave about an eighth of an inch of potato all the way around. Mix the pulp thoroughly with the spinach, seasonings and ricotta cheese and stuff back into the shells. Top with parmesan cheese and bake again until golden.

Serves 6