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    You are in: Home / Recipes / Mini Baked Potatoes With Ricotta & Lemon Recipe
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    Mini Baked Potatoes With Ricotta & Lemon

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Sara 76's Note:

    These are great to take to a BBQ, or to serve as a light lunch. YOu could use a larger potato if you want. You can make these up to the end of Step 2, and store in the fridge for up to 2 days.

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    Ingredients:

    Yield:

    potatoes

    Units: US | Metric

    Directions:

    1. 1
      Boil, steam, or microwave poatoes until tender.
    2. 2
      Cut off the tops and scoop out the middles.
    3. 3
      Place potatoes on a baking tray and spray with oil.
    4. 4
      Bake for 10-15 minutes at 200C, or until golden and crisp.
    5. 5
      Set aside to cool.
    6. 6
      In a small bowl, combine ricotta, parsley, and lemon rind.
    7. 7
      When potatoes have cooled, fill with ricotta mixture and serve.

    Ratings & Reviews:

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    Nutritional Facts for Mini Baked Potatoes With Ricotta & Lemon

    Serving Size: 1 (1377 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 190.3
     
    Calories from Fat 19
    10%
    Total Fat 2.1 g
    3%
    Saturated Fat 1.2 g
    6%
    Cholesterol 7.5 mg
    2%
    Sodium 25.5 mg
    1%
    Total Carbohydrate 37.8 g
    12%
    Dietary Fiber 4.8 g
    19%
    Sugars 1.7 g
    7%
    Protein 6.0 g
    12%

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