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Ricotta-Stuffed Potatoes
Ricotta-Stuffed Potatoes
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Prep Time:
25 minutes
Total Time:
1 hour 45 minutes
Elevate twice-baked potatoes with creamy ricotta and savory Parmesan for an Italian-inspired dish.
Ingredients:
  • 6 medium baking potatoes
  • 1 1/2 cups ricotta cheese
  • 1 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon pepper
  • 1 egg, beaten
  • Additional chopped fresh parsley, if desired
Instructions:
  • Preheat oven to 375°F. Roast potatoes for about 1 hour, or until they are tender.
  • Cut each potato in half crosswise, then carefully scoop out the insides into a large bowl, preserving a delicate shell. Proceed to mash the potatoes until smooth with no lumps present. Add in the cheeses, 1/4 cup parsley, pepper, and egg, combining thoroughly until well mixed.
  • Preheat oven to 400°F. Trim a thin slice from the bottom of each potato half if necessary to make them stand upright. Arrange the shells on an ungreased 15x10-inch pan with sides, then stuff them with the potato mixture.
  • Bake for approximately 20 minutes until heated through. Top with extra parsley and bell pepper for a fresh finish.

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