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Ricotta-Stuffed Potatoes

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Ricotta-Stuffed Potatoes

Ricotta-Stuffed Potatoes

Ricotta-Stuffed Potatoes is a gluten free main course. This recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains around 18g of protein, 13g of fat, and a total of 352 calories. This recipe serves 6. A mixture of baking potatoes, egg, parsley, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 1 hour and 45 minutes.

Instructions

1
Heat oven to 375°F.
Equipment you will use
OvenOven
2
Bake potatoes about 1 hour or until tender.
Ingredients you will need
PotatoPotato
Equipment you will use
OvenOven
3
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.
Ingredients you will need
PotatoPotato
ParsleyParsley
PepperPepper
EggEgg
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BowlBowl
4
Increase oven temperature to 400°F.
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OvenOven
5
Cut thin slice from bottom of each potato half if needed to stand upright.
Ingredients you will need
PotatoPotato
6
Place shells on ungreased 15x10-inch pan with sides; fill shells with potato mixture.
Ingredients you will need
PotatoPotato
Pasta ShellsPasta Shells
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Frying PanFrying Pan
7
Bake about 20 minutes or until hot.
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OvenOven
8
Garnish with additional parsley and bell pepper.
Ingredients you will need
Bell PepperBell Pepper
ParsleyParsley
DifficultyExpert
Ready In1 h, 45 m.
Servings6
Health Score18
Gluten Free
DietsGluten Free
Dish TypesLunchMain CourseMain DishDinner
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