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  Stuffed Potatoes

2 baking potatoes 
1 clove of garlic, finely minced 
1 cup chopped broccoli, spinach, or mixed vegies (I used a frozen mixture of broc, cauliflower and carrots)
1/4 c. milk or soy milk, warmed
Few tablespoons of ricotta cheese
 Salt and pepper
Sprinkling of parmesan cheese

Preheat oven to 350. Bake potatoes by piercing all over with a knife and placing directly on oven rack (unwrapped and unoiled) for 1 hour or more, till done. Slice a strip off the top of each potato and scoop out the insides, leaving skin intact. Place potato insides into a bowl, mash with milk. Add chopped vegies, garlic, optional ricotta, optional parmesan, salt and pepper, and mix well. Scoop back into potato skins, piling high. Sprinkle with a little more parmesan, if desired. Place back into 350 oven, heat thru for 20 minutes.

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