Yield: 4 servings Calories: 229 Fat: 7 g Fiber: 4 g Protein: 6 g Cholesterol: 12 mg
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.