Ricotta-Stuffed Potatoes

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

  • Prep Time 25 min
  • Total Time 1 hr 45 min
  • Servings 6

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
  • 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

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