Best 2 Ricotta Stuffed Potatoes Recipes
Indulge in a culinary journey with our delectable Ricotta-Stuffed Potatoes, a symphony of flavors that will tantalize your taste buds. Envision tender, golden-brown potato skins enveloping a creamy, velvety ricotta filling, enriched with herbs, spices, and a touch of tangy cheese. Our comprehensive guide features three unique takes on this classic dish: a classic version bursting with Italian herbs, a spicy rendition infused with Mexican flavors, and a vegetarian delight brimming with colorful vegetables. Each recipe promises a distinct culinary experience, catering to diverse palates and dietary preferences. Embark on this savory adventure and discover the perfect Ricotta-Stuffed Potatoes to satisfy your cravings.
Check out the recipes below so you can choose the best recipe for yourself!
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
BAKED POTATOES STUFFED WITH RICOTTA AND HERBS
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
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.
Tips:
- Start by selecting the right potatoes. Look for medium-sized, firm potatoes that are free of blemishes and bruises. Russet potatoes are a good choice, as they hold their shape well when baked.
- Before baking, prick the potatoes with a fork to allow steam to escape. This will help them cook evenly and prevent them from bursting.
- To make the ricotta filling, use whole-milk ricotta cheese for a richer flavor. Be sure to drain the ricotta cheese well before mixing it with the other ingredients.
- Season the ricotta filling generously with salt, pepper, and garlic powder. You can also add other herbs and spices to taste, such as basil, oregano, or thyme.
- When stuffing the potatoes, don't overfill them. Leave a little bit of space at the top so that the filling doesn't spill out when the potatoes are baked.
- Sprinkle the tops of the potatoes with Parmesan cheese before baking. This will give them a golden brown crust.
- Bake the potatoes until they are tender when pierced with a fork, about 45 minutes. Be sure to let them cool slightly before serving.
Conclusion:
Ricotta-stuffed potatoes are a delicious and easy-to-make side dish that is perfect for any occasion. They are also a great way to use up leftover ricotta cheese. With just a few simple ingredients, you can create a dish that is both flavorful and satisfying.
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