February is National Heart Month, and a reminder to everyone to take care of their hearts.
Pesto Double-Stuffed Potatoes
Ingredients:
- 4 large Idaho® potatoes, baked
- ½ cup part-skim ricotta cheese
- 1/4 cup prepared pesto
- ¼ tsp. salt
- ¼ tsp. pepper
- Non-stick cooking spray
Directions
- Preheat oven to 450° F.
- Cut ½ inch from long side of each potato into bowl; scoop inside of potato, leaving a ¼ 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.
Source: Idaho Potato Commission