 |
Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
|
A nice change from twice baked potatoes. Ingredients:
6 large baking potatoes |
1/2 cup butter |
1 medium red pepper, finely chopped |
1 medium green pepper, finely chopped |
1 small onion, chopped |
1 garlic clove, minced |
1 teaspoon salt |
1/2 teaspoon pepper |
1 (15 ounce) container ricotta cheese |
1/4 cup parmesan cheese, grated |
Directions:
1. Bake potatoes at 400 for 55-60 minutes.
2. While potatoes are baking, melt butter over medium-high heat in large skillet, add peppers, onion, garlic, salt and pepper.
3. Remove from heat and set aside.
4. When potatoes are done slice 1 inch of the top off of each potato and spoon out inside.
5. Place pulp in large bowl.
6. Add onion mixture, ricotta and parmesan cheese.
7. Beat with an electric mixer until well blended.
8. Spoon into potato shells and place on baking sheet for 20-30 minutes until heated through.
9. These can also be made the day before and then baked a little longer.
10. 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.
11. To serve: Unwrap and thaw in fridge. Place on baking sheet and bake at 400 degrees for 35 minutes.
|
|