Ricotta-Stuffed Potatoes

Use ricotta and Parmesan cheeses to give twice-baked potatoes an Italian twist.

Prep Time: 25 min
Total Time: 1 hour 45 min
Makes: 6 servings

(4 ratings)

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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

1.	Heat oven to 375°F. Bake potatoes about 1 hour or until tender.
2.	Cut each potato in half crosswise; scoop out inside into large bowl, leaving a thin shell. Mash potatoes until no lumps remain. Stir in cheeses, 1/4 cup parsley, the pepper and egg until well blended.
3.	Increase oven temperature to 400°F. Cut thin slice from bottom of each potato half if needed to stand upright. Place shells on ungreased 15x10-inch pan with sides; fill shells with potato mixture.
4.	Bake about 20 minutes or until hot. Garnish with additional parsley and bell pepper.
High Altitude (3500-6500 ft): No change.

Success

The stuffed potatoes can be covered and refrigerated before baking; increase the baking time to 30 minutes. Or wrap airtight and freeze; bake about 40 minutes.

If doubling the recipe, you can easily bake 12 potatoes at once, but prepare the filling for 6 potatoes at a time so that you can thoroughly blend the ingredients.

Nutrition Information:

1 Serving: Calories 340 (Calories from Fat 100); Total Fat 11g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 70mg; Sodium 360mg; Total Carbohydrate 41g (Dietary Fiber 4g, Sugars 3g); Protein 19g Percent Daily Value*: Vitamin A 10%; Vitamin C 15%; Calcium 40%; Iron 15% Exchanges: 2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 2 Medium-Fat Meat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

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