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.