Italian Stuffed Potatoes

Recipe by Bens Mom
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READY IN: 2hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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