Italian Stuffed Potatoes

READY IN: 2hrs
Recipe by Bens Mom

A nice change from twice baked potatoes.

Top Review by CookinwithGas

Family ate it well enough hence the 3 star rating for "liked it"...They were OK, albeit a little bland...Perhaps a dollop of a good spaghetti sauce on top would be nice...Maybe some shredded mozzarella melted on top of the dollop of spaghetti sauce would be even better! This recipe is OAMC-friendly, too...The potatoes were prepared per recipe instructions up until the potato shells were re-stuffed...Once they were re-stuffed they were flash freezed, double wrapped in plastic wrap, placed in a freezer bag and stored in the freezer for a couple days...Then they were removed from the freezer, unbagged and unwrapped, placed on a baking sheet and thawed in the fridge...Once thawed, they were placed in a 400F preheated oven for 35 minutes until the tops got toasty...Thanks for posting this recipe!

Ingredients Nutrition


  1. Bake potatoes at 400 for 55-60 minutes.
  2. While potatoes are baking, melt butter over medium-high heat in large skillet, add peppers, onion, garlic, salt and pepper.
  3. Remove from heat and set aside.
  4. When potatoes are done slice 1 inch of the top off of each potato and spoon out inside.
  5. Place pulp in large bowl.
  6. Add onion mixture, ricotta and parmesan cheese.
  7. Beat with an electric mixer until well blended.
  8. Spoon into potato shells and place on baking sheet for 20-30 minutes until heated through.
  9. These can also be made the day before and then baked a little longer.
  10. 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.
  11. To serve: Unwrap and thaw in fridge. Place on baking sheet and bake at 400 degrees for 35 minutes.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a