Baked Potatoes Stuffed With Ricotta And Herbs Recipes

RICOTTA-STUFFED POTATOES

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.

BAKED POTATOES STUFFED WITH RICOTTA AND HERBS

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.

GARLIC AND HERB STUFFED BAKED POTATOES

Steps:

• Preheat oven to 425°F.
• Prick potatoes and bake about an hour or until tender.
• Let cool until they can be handled.
• Cut 1/3 off the top of the potato, horizontally.
• Scoop put cooked potato leaving 1/4 inch thick shell.
• Mash scooped potatoes with milk, butter, salt and pepper.
• Stir in garlic and herb cheese.
• Spoon mashed potatoes back into the shells.
• Sprinkle with paprika.
• Place on an ungreased cookie sheet.
• Bake at 375°F for about 30 minutes or until hot and lightly browned.

BAKED POTATO WITH RICOTTA

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 -- .

ITALIAN STUFFED POTATOES

Steps:

• Bake potatoes at 400 for 55-60 minutes.
• While potatoes are baking, melt butter over medium-high heat in large skillet, add peppers, onion, garlic, salt and pepper.
• Remove from heat and set aside.
• When potatoes are done slice 1 inch of the top off of each potato and spoon out inside.
• Place pulp in large bowl.
• Add onion mixture, ricotta and parmesan cheese.
• Beat with an electric mixer until well blended.
• Spoon into potato shells and place on baking sheet for 20-30 minutes until heated through.
• These can also be made the day before and then baked a little longer.
• To freeze: Prepare through step 8 except do not bake! Place potatoes on a baking sheet and freeze until firm. Wrap each potato in plastic wrap and place in a large freezer bag. Seal, label and freeze.
• To serve: Unwrap and thaw in fridge. Place on baking sheet and bake at 400 degrees for 35 minutes.

IRISH STUFFED BAKED POTATO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Scrub potatoes, pierce several times with a fork, and place on microwave-safe plate. Cook potatoes on High in microwave 5 minutes; turn over and cook until soft, about 5 minutes more. Scoop potato flesh into a bowl; reserve potato skins.
• Cook and stir cabbage, onion, and bacon in a skillet over medium heat until vegetables are soft, about 10 minutes. Stir milk, butter, pepper, and salt into cabbage mixture; stir in potato flesh and 1/2 cup of Cheddar cheese. Cook and stir cabbage mixture, breaking up potato and mashing lightly, until milk is absorbed, about 5 minutes.
• Remove pan from heat; pile potato mixture into potato skins and place stuffed potatoes in a baking dish. Sprinkle potatoes with remaining Cheddar cheese.
• Bake in the preheated oven until cheese is bubbly and potatoes are heated through, about 25 minutes.