Mini Baked Potatoes With Ricotta & Lemon

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.

• Ready In: 30 mins
• Yields: 6 potatoes

Ingredients

• 6  chat potatoes
•  olive oil flavored cooking spray
• 6  tablespoons ricotta cheese
• 1  tablespoon fresh parsley, chopped
• 1  tablespoon lemon rind, finely grated

Directions

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