Source: dLife

Baked potato stuffed with spinach and ricotta cheese.

Servings

4 medium potatoes (Idaho, 6 oz. each)
0.25 cup fresh chopped green onion , onion & tops, chopped
4 medium garlic cloves , minced
2 tbsp olive oil
2 cup fresh chopped spinach
0.5 cup Cheese, ricotta, whole milk
0.5 tsp ground basil leaves
0.5 tsp oregano leaves
0.25 tsp ground nutmeg

1 Preheat oven 425 degrees.
2 Pierce potatoes with a knife or fork a couple of times and place on baking sheet.
3 Cook in oven until tender, about 1 hour.
4 Heat oil in a large nonstick pan and saute onion and garlic until tender, about 5 minutes.
5 Stir in spinach and cook until wilted, stir as needed.
6 Add in ricotta, basil, oregano, and nutmeg. If needed add in salt and pepper, optional.
7 Cut cooked baked potato in half lengthwise, fluff pulp with a fork and place on a serving plate. Spoon spinach mixture on top and serve.

This is a great meal idea for lunch.