Use ricotta and Parmesan cheeses to give twice-baked potatoes an Italian twist.
Ricotta-Stuffed Potatoes
- Prep Time 25 min
- Total 1 hr 45 min
- Servings 6
- Ingredients 7
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
Instructions
-
Step1Heat oven to 375°F. Bake potatoes about 1 hour or until tender.
-
Step2Cut 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.
-
Step3Increase 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.
-
Step4Bake about 20 minutes or until hot. Garnish with additional parsley and bell pepper.
Nutrition
340
Calories
11g
Total Fat
19g
Protein
41g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 340
- Calories from Fat
- 100
- Total Fat
- 11g
- 17%
- Saturated Fat
- 6g
- 31%
- Trans Fat
- 0g
- Cholesterol
- 70mg
- 23%
- Sodium
- 360mg
- 15%
- Potassium
- 1050mg
- 30%
- Total Carbohydrate
- 41g
- 14%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 3g
- Protein
- 19g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 15%
- 15%
- Calcium
- 40%
- 40%
- Iron
- 15%
- 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 Choice
3Tips from the Betty Crocker Kitchens
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