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Ricotta-Stuffed Potatoes


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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



Step 1

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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