Ricottastuffedpotatoes Recipes

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RICOTTA-STUFFED POTATOES



Ricotta-Stuffed Potatoes image

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

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

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

BAKED POTATO WITH RICOTTA



Baked Potato With Ricotta image

I was playing around with toppings for baked potatoes and I came up with this. Very simple and tastes good. The "residents" here at the home don't like sour cream w/out sugar(!), I think it is a Cuban thing, so we came up with another alternative.

Provided by Manami

Categories     Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

4 baking potatoes, srubbed
2 cups skim milk ricotta cheese
1/2 teaspoon fresh parsley leaves, finely chopped
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon fresh ground black pepper

Steps:

  • Preheat oven to 400°F.
  • Bake potatoes 45 minutes or until tender.
  • Mix remaining ingredients.
  • Serve as topping for potatoes.
  • You can use all other toppings as well, like crumbled bacon bits as a garnish, green onions instead of onion powder, combine cheddar cheese with less ricotta and -- .

Nutrition Facts : Calories 290.6, Fat 9.9, SaturatedFat 6.1, Cholesterol 38.1, Sodium 159.6, Carbohydrate 34.3, Fiber 2.5, Sugar 1.8, Protein 16.7

BAKED POTATOES STUFFED WITH RICOTTA AND HERBS



Baked Potatoes Stuffed With Ricotta and Herbs image

Make and share this Baked Potatoes Stuffed With Ricotta and Herbs recipe from Food.com.

Provided by Tracey_B

Categories     Lunch/Snacks

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 7

4 potatoes, medium size
1 cup low-fat ricotta cheese, smooth
1 teaspoon garlic, minced
2 tablespoons chives, chopped
2 teaspoons parsley, chopped
salt and pepper
2 tablespoons sweet chili sauce (optional)

Steps:

  • Heat the oven to 220 degrees celcius. Prick the potatoes with a fork, coat with cooking spray and place on a baking tray. Bake for 1 hour or until cooked.
  • When the potatoes are cooked, cut the tops off and scoop out the flesh, leaving a 1cm shell. Return the shells to the oven for 10 minutes.
  • Combine the ricotta with the potato flesh, garlic, chives and parsley and season to taste with salt and pepper. Fill each potato shell with the ricotta and herb mixture and return to the oven for 10 minutes. Top with the sweet chili sauce if desired.

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