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57
Vegetables
Double Stuffed Cheesy
Potatoes
Serves: 4
4 russet potatoes, thoroughly
washed
2 tablespoons butter
½ teaspoon salt
½
8
teaspoon pepper
¼ cup sour cream
½ cup Cheddar cheese, shredded
and divided
Directions:
1. Cook potatoes on 3-inch rack at
350°F for 35-45 minutes.
2. Cool potatoes for 15 minutes,
or until you can handle them
comfortably.
3. Cut potatoes in half, lengthwise.
4. Carefully scoop centers into
medium bowl, leaving a durable
shell.
5. Smash scooped potato centers.
6. Add butter, salt, pepper, sour
cream and ¼ cup cheese; stir
with spoon.
7. Fill each potato shell with filling in
equal amounts.
8. Place on 1-inch rack and cook at
350°F for 8-10 minutes.
9. Sprinkle with remaining cheese
and bake at 350°F for additional
1-2 minutes.
Ricotta Spinach Rolls
Serves: 4-6
8 lasagna noodles, cooked and
drained
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon butter
3 cups tomato sauce
1 teaspoon oregano
½ teaspoon thyme leaves
½ teaspoon basil
¼ cup mushrooms, chopped (optional)
1 (10-ounce) package frozen chopped
spinach
1 cup ricotta or cottage cheese
2 tablespoons Parmesan cheese
Dash black pepper
Directions:
1. Prepare noodles as per directions
on package.
2. Sauté onion and garlic in butter until
vegetables are tender.
3. Add tomato sauce, seasonings,
mushrooms and simmer for 7-8
minutes or until it starts to bubble;
set aside.
4. Cook spinach according to package
directions. Drain and squeeze out
excess water.
5. Blend together spinach, cheeses
and pepper.
6. Place spinach mixture evenly at one
end of each noodle.
7. Roll each noodle and place on its
side in lightly greased liner.
8. Cover noodles with prepared sauce.
9. Bake at 350°F for 15-20 minutes or
until heated through.
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