Instructions: Preheat oven 350F. Wash and gently scrub the potatoes but dont dry. Place at least 4-inches apart on the oven rack and back for 1 hour, or until tender. Remove from the oven. Do not turn off the oven.

Cut each potato in half lengthwise. Set aside for 10 minutes, or until cool to touch. Scoop the pulp from the potatoes, leaving 1/4-inch shells. Place the pulp in a large bowl. Set the shells aside.

Place the spinach and water in a large no-stick saucepan. Cover and cook for 3 to 4 minutes, or until the spinach is wilted. Drain well and press with paper towels to squeeze out excess moisture. Set aside.

Mash the potato pulp until smooth. Add ricotta and milk, garlic, pepper, tarragon and spinach. Sprinkle on a pinch of salt, if using. Mix well. Spoon into the potato shells. Place the potatoes in a single layer in a baking dish large enough to hold them (13x9). Cover loosely with foil. Bake for 10 minutes, or until the potatoes puff slightly. Remove the foil and back for 3 to 5 minutes or until lightly brown.

TIP: Roasted garlic is sold pureed and dried. To make your own, Cut tops off garlic bulb to expose just the tips of the cloves. Place garlic in center of a large piece of foil. Mist with no-stick spray. Seal the foil tightly, leaving some air space around the garlic. Bake at 350F for 5 5 to 60 minutes, or until squeezable and tender. Open foil and set aside to cool to the touch. One clove at a time, squeeze the garlic out of its skin. Discard the foil and skins. Puree or mash, adding 1 tsp water if needed. Transfer to a container with a good seal: refrigerate up to 1 week.

Description: "Roasted garlic, spinach stuffed, russet potatoes"

NOTES : The recipe can be simplified if you have a microwave. Finish them in a conventional oven. Substitute plain non-fat yogurt for the evaporated milk: thin with skim milk if necessary. Use the tarragon sparingly so that its a nice surprise. - Hannemans

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