Spinach and Ricotta Potatoes
From chefmeow 15 years ago
- 15 minutes to make
- Serves 8
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 shopping list
- 10 ounce package frozen chopped spinach thawed and squeezed dry shopping list
- 1 cup ricotta cheese shopping list
- 1/3 cup milk shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
- 1/8 teaspoon nutmeg shopping list
- 1 tablespoon grated parmesan cheese shopping list
How to make it
- Poke potatoes several time with a fork then wrap in paper towels and microwave until tender.
- Combine all remaining except cheese and mix until smooth.
- Split potatoes and fill equally and top with cheese then microwave 2 minutes more.
The Rating
Reviewed by 5 people-
Never have enough potato dishes..........this sounds wonderful! Thanks!
pat2me
in Nashua loved it
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Wonder if you could do this as a casserole...going to try it...yum!
mamalou
in Attleboro loved it
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Ya got me and ya got me GOOD!
danadooley
in Singapore loved it
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