These freeze great until needed. 2 cups of chopped cooked broccoli can be substituted for spinach.
| 24 | red b sized potatoes |
| 1 cup | avocado mayonaise |
| 5 ounces | soft goat cheese |
| 2 tablespoons | prepared Pesto |
| 2 cups | fresh spinach leaves,chopped |
| 1/2 teaspoon | salt |
| 1/2 teaspoon | ground black pepper |
| 1 1/4 cup | shredded parmsean cheese |
1. Roast potatoes in 350F oven for 45 minutes until fully cooked.
2. Split in half crosswise and spoon out the potato, reserve in bowl.
3. Add mayo, goat cheese, pesto, spinach, salt and pepper
4. Stuff potatoes with mixture. Top with Parmesan.
5. Bake 30 minutes until golden brown at 350 or until golden brown and bubbly.
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