Ricotta-Stuffed Potatoes Recipe
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Use ricotta and Parmesan cheeses to give twice-baked potatoes an Italian twist.
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
- Heat oven to 375 degrees F. Bake potatoes about 1 hour or until tender.
- 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.
- 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.
- Bake about 20 minutes or until hot. Garnish with additional parsley and bell pepper.
- High Altitude (3500-6500 ft): No change.
- 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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