Baked Potatoes Stuffed with Ricotta and Herbs
Elevate your baked potato game with these irresistible Baked Potatoes Stuffed with Ricotta and Herbs—an easy yet elegant dish perfect for dinner parties or cozy family meals. Featuring crispy-skinned Russet potatoes filled with a creamy, flavorful blend of ricotta cheese, fresh parsley, chives, thyme, and Parmesan, this recipe is all about indulgent comfort with a gourmet twist. The filling is mashed with buttery potato flesh and a hint of garlic, then baked to golden perfection for a warm, savory treat. Garnished with a sprinkling of paprika, these stuffed potatoes are a versatile vegetarian option that works beautifully as a hearty side dish or a satisfying main course. Ready in just over an hour, this recipe is a must-try for anyone seeking a delicious, herbaceous upgrade to classic baked potatoes!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Ricotta cheese
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh chives, chopped
- 1 teaspoon Fresh thyme, chopped
- 0.25 cup Grated Parmesan cheese
- 2 tablespoons Butter
- 1 clove Garlic, minced
- 0.25 teaspoon Paprika (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Wash the potatoes thoroughly and pat them dry. Pierce each potato several times with a fork to allow steam to escape while baking.
Rub the potatoes with olive oil and sprinkle evenly with half of the salt and black pepper. Place them on the prepared baking sheet.
Bake the potatoes in the preheated oven for 50-60 minutes, or until the skins are crispy and the potatoes are tender when pierced with a knife.
While the potatoes bake, prepare the filling. In a medium bowl, mix together the ricotta cheese, fresh parsley, chives, thyme, grated Parmesan, melted butter, minced garlic, and the remaining salt and black pepper. Stir until well combined.
Once the potatoes are done, let them cool slightly, about 5-10 minutes, so they are safe to handle. Then, carefully slice each potato lengthwise to create a deep pocket, being cautious not to cut all the way through.
Using a spoon, gently scoop out some of the potato flesh from the center, leaving enough to maintain the structure of the potato skin. Place the scooped-out potato flesh into the bowl with the ricotta filling.
Mash the scooped-out potato flesh into the ricotta mixture until smooth and creamy. Taste and adjust seasoning if needed.
Fill each potato generously with the prepared ricotta and herb mixture, mounding it slightly on top.
Return the stuffed potatoes to the baking sheet and bake in the oven for an additional 10 minutes at 400°F (200°C) until the filling is warmed through and lightly golden on top.
If desired, sprinkle a pinch of paprika over the top of each potato for added color and flavor.
Serve the stuffed baked potatoes immediately while warm. They make a delightful side dish or a satisfying vegetarian entrée!
Nutrition Facts
Calories |
1635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.1 g | 66% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 2675 mg | 116% | |
| Total Carbohydrate | 265.8 g | 97% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 14.1 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 198 mg | 15% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 6768 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
