Ricotta Stuffed Potatoes
- 6 medium potatoes
- 1 1/2 cups ricotta cheese
- 1 cup parmesan cheese
- 1/4 tsp pepper
- 1 egg, beaten
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.