Ricotta-Stuffed Potatoes
Recipe from
Betty Crocker
Use ricotta and Parmesan cheeses to give twice-baked potatoes an Italian twist.
Servings:
6 servings
Prep Time:
25 mins
Total Time:
1 hr 45 mins
Ingredients
-
6 mediumbaking potatoessee savings
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1 1/2 cupsricotta cheesesee savings
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1 cupgrated Parmesan cheesesee savings
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1/4 cupchopped fresh parsleysee savings
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1/4 teaspoonpeppersee savings
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1egg, beatensee savings
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Additional chopped fresh parsley, if desiredsee savings
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Directions
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 15x10-inch pan with sides; fill shells with potato mixture.
4.
Bake about 20 minutes or until hot. Garnish with additional parsley and bell pepper.
Tip:
High Altitude (3500-6500 ft): No change.
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 (Dietary Fiber 4g, Sugars 3g); Protein 19g. Daily Values: Vitamin A 10%; Vitamin C 15%; Calcium 40%; Iron 15%. Exchanges: 2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 2 Medium-Fat Meat. Carbohydrate Choices: 3. Percent Daily Values are based on a 2,000 calorie diet.
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