Pesto Double-Stuffed Potatoes
- 4 large Idaho Potatoes, baked
- 1/2 cup part-skim ricotta cheese
- 1/3 cup prepared pesto
- 1/4 tsp. salt
- 1/4 tsp. pepper
- non-stick cooking spray
- Preheat oven to 450° F
- Cut 1/2 inch from long side of each potato into bowl; scoop inside of potato, leaving a 1/4 inch-thick shell. With fork or potato masher, mash cooked potato in bowl. Stir in ricotta, pesto, salt and pepper until well-blended. Spoon potato mixture into potato shells, divided evenly, heaping on top if necessary.
- Lightly spray cookie sheet with nonstick cooking spray; place stuffed potatoes on cookie sheet. Bake until golden brown and heated through, about 10-15 minutes.