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Ricotta-Stuffed Potatoes

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By Betty Crocker Kitchens
Updated Mar 17, 2010
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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
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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

  • Step 
    1
    Heat oven to 375°F. Bake potatoes about 1 hour or until tender.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Bake 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
3
*Percent Daily Values are based on a 2,000 calorie diet.

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