Ricotta-Stuffed Potatoes

Ricotta-Stuffed Potatoes

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

Prep Time

25

Minutes

Total Time

1:45

Hr:Mins

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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 (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*:
    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.