Instructions: 1. Preheat oven to 450 F. In medium nonstick skillet, over medium-high heat, heat oil. Add ham and onion; cook, stirring, until onion is soft, about 4 to 5 minutes. Stir in spinach, salt and pepper Remove from heat; set aside.

2. Cut 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. Stir in ham and spinach mixture, ricotta and milk until well blended.

3. Spoon mixture into shells, dividing evenly, heaping if necessary.

4. Lightly spray cookie sheet or baking pan 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 potato halves, dividing evenly.

Makes 4 servings.

Preparation Time: About 25 minutes.

Cooking Time: About
20 minutes.

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