Ricotta Stuffed Potatoes
6 medium baking potatoes
1 1/2 cups ricotta cheese
1 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/4 teaspoon pepper
1 egg, beaten
Additional chopped fresh parsley, if desired
Heat oven to 375°F. Bake potatoes about 1 hour or until tender.
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.
Increase oven temperature to 400°F. Cut thin slice from bottom of each potato half if needed to stand upright. Place shells on ungreased 15x10-inch pan with sides; fill shells with potato mixture.
Bake about 20 minutes or until hot. Garnish with additional parsley and bell pepper.
The stuffed potatoes can be covered and refrigerated before baking; increase the baking time to 30 minutes. Or wrap airtight and freeze; bake about 40 minutes.
If doubling the recipe, you can easily bake 12 potatoes at once, but prepare the filling for 6 potatoes at a time so that you can thoroughly blend the ingredients.