RICOTTA-STUFFED POTATOES
Use ricotta and Parmesan cheeses to give twice-baked potatoes an Italian twist.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h45m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 375°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°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.
Nutrition Facts : Calories 340, Carbohydrate 41 g, Cholesterol 70 mg, Fiber 4 g, Protein 19 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 3 g, TransFat 0 g
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