Ricotta-Stuffed Potatoes

Ricotta-Stuffed Potatoes
Ricotta-Stuffed Potatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

Heat oven to 375°F. Bake potatoes about 1 hour or until tender. 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. 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. Bake about 20 minutes or until hot. Garnish with additional parsley and bell pepper.

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