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Prep Time: 0 Minutes Cook Time: 110 Minutes |
Ready In: 110 Minutes Servings: 8 |
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A different version of twice-baked potato. Ingredients:
4 baking potatoes (2 1/2 lbs) |
16 ounces ricotta cheese |
1 to 2 tablespoons chopped chives |
3 garlic cloves, roasted |
1 1/2 cups shredded cheddar |
paprika |
Directions:
1. Pierce the potatoes with a fork, and bake at 350-degrees for one hour and 20 minutes.
2. Cut each potato in half, lengthwise and scoop out the pulp.
3. Mash the pulp in a bowl with the Ricotta, chives, garlic and 1 cup of the Cheddar.
4. Spoon this mixture back into the potato shells, piling it up nicely.
5. Place the filled shells on a LIGHTLY greased baking sheet, and bake at 350-degrees for 15 to 20 minutes.
6. Sprinkle with the remaining Cheddar, and bake 10 minutes more.
7. Sprinkle with paprika to taste and for color.
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