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Ricotta Stuffed Potatoes


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  • 6 medium potatoes
  • 1 1/2 cups ricotta cheese
  • 1 cup parmesan cheese
  • 1/4 tsp pepper
  • 1 egg, beaten



Step 1

Heat oven to 375, bake potatoes about 1 hour or until tender.

Cut each potato in half crosswise; scoop out inside large bowl leaving a thin shell. Mash potatoes until no lumps remain. Stir in cheeses, pepper and egg until well blended.

Increase oven to 400. Place shells in ungreased 15x10 pan with sides; fill shells with mixture.

Bake about 20 minutes or until hot.


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