Italian Stuffed Baked Potatoes
- SERVES
- 6
- COOK TIME
- 1 Hr 30 Min
Stuffed potatoes are so popular these days that it's getting tough to serve them and be different from everybody else. Well, you just try fixing them this way and see how far they'll be from ordinary!
What You'll Need
- 6 large baking potatoes
- 1/2 cup (1 stick) butter
- 1 medium-sized red or green bell pepper, finely chopped (see Note)
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15-ounce) container ricotta cheese
- 1/4 cup grated parmesan cheese
What to Do
- Preheat the oven to400 degree F. Scrub the potatoes and pierce the skins several times with a fork. Bakefor 55 to 60 minutes, or until tender.
- Meanwhile, in a large skillet, melt thebutter over medium-high heat and add the bell pepper, onion, garlic, salt, andblack pepper; sauté for 6 to 8 minutes, or until the onion is golden. Removefrom the heat and set aside.
- Slice about 1 inch off the top of each potato andspoon out the potato insides; place the pulp in a large bowl. Add the onionmixture and the ricotta and Parmesan cheeses and beat with an electric beateruntil well blended. Spoon into the potato shells and place on a baking sheet;bake for 20 to 30 minutes, or until potatoes are heated through and golden.
Notes
I like to use half of a green bell pepper and half of a red bell pepper to make a very colorful, Italian-themed stuffing.