Ricotta-Stuffed Potatoes

Use ricotta and Parmesan cheeses to give twice-baked potatoes an Italian twist.

  • prep time 25 min
  • total time 1 hr 45 min
  • ingredients 7
  • servings 6

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
  • 1 Heat oven to 375°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°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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    340
    (
    Calories from Fat
    100),
    % Daily Value
    Total Fat
    11g
    11%
    (Saturated Fat
    6g,
    6%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    70mg
    70%;
    Sodium
    360mg
    360%;
    Total Carbohydrate
    41g
    41%
    (Dietary Fiber
    4g
    4%
      Sugars
    3g
    3%
    ),
    Protein
    19g
    19%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    15%;
    Calcium
    40%;
    Iron
    15%;
    Exchanges:
    2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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