Ricotta-Stuffed Potatoes

By sassy47

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

Preparation

Step 1

1.Heat oven to 375 degrees 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 degrees F. Cut thin slice from bottom of each potato half if needed to stand upright. Place shells on ungreased 15×10-inch pan with sides; fill shells with potato mixture.
4. Bake about 20 minutes or until hot. Garnish with additional parsley and bell pepper.
Nutrition information
Per serving: Calories 340 (Calories from Fat 100); Total Fat 11g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 70mg; Sodium 360mg; Total Carbohydrate 41g, Sugars 3g