Instructions: 1. Preheat oven to 450 F.

2. Cut off 1/2 inch from long side of each potato. Scoop cooked potato into bowl, leaving 1/4-inch-thick shell. With fork or potato masher, mash cooked potato in bowl; beat in ricotta, Parmesan, milk, basil, salt and pepper.

Spoon mixture into potato shells, dividing evenly and heaping filling if necessary.

3. Lightly spray cookie sheet with nonstick cooking spray; place stuffed potatoes on cookie sheet. Bake until golden brown, about 15 minutes.

Variation: Halve baked potatoes lengthwise; scoop out pulp, leaving thin shells. Make filling as above; spoon filling back into each potato half dividing evenly. If using a microwave instead of cooking stuffed potatoes in conventional oven, place potatoes on microwave serving plate. Microwave on Medium until heated through, about 8 to 10 minutes.

Makes 4 servings.

Preparation Time: About 15 minutes.

Cooking Time: About
15 minutes.

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