Ricotta-Stuffed Potatoes

(3)
1 reviews.
  • 25 min prep time
  • 1 hr 45 min total time
  • 7 ingredients
  • 6 servings

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

Directions

  1. 1 Heat oven to 375°F. Bake potatoes about 1 hour or until tender.
  2. 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. 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. 4 Bake about 20 minutes or until hot. Garnish with additional parsley and bell pepper.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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