A traditional baked potato is given a powerful boost with the addition of protein-rich ricotta, baby spinach and flavorful pesto.
1 Russet baking potato, about 10 oz.
½ cup part-skim ricotta
¾ cup baby spinach leaves, chopped if desired
1 ½ Tablespoons pesto, homemade or store bought
Prep Time: 5min | Cook Time: 8min
Wash the potato and pat dry. Prick with fork 4-5 times on both sides. Place on a microwave safe plate and microwave on HIGH for 5 minutes. Use oven mitts to flip the potato and microwave an additional 3 minutes. Remove from microwave and set aside.
While the potato is cooking, mix together the ricotta and pesto in a bowl.
When potato has cooled enough, split open the potato and stuff in the baby spinach leaves. Top with the ricotta-pesto mixture, and enjoy.
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