Ricotta Stuffed Potatoes
Transform your weeknight dinner routine with these irresistible Ricotta Stuffed Potatoes, a perfect combination of creamy, cheesy indulgence and hearty comfort food! Featuring fluffy baked Russet potatoes hollowed out and filled with a luscious ricotta cheese mixture, this recipe takes stuffed potatoes to gourmet heights. Infused with savory Parmesan, fresh parsley, chives, and a hint of garlic, each bite is bursting with flavor. A light sprinkle of optional paprika adds a touch of smoky spice for an added layer of deliciousness. Ready in just over an hour, this dish is an elegant yet easy option for a crowd-pleasing side or satisfying vegetarian main course. Serve these golden, herb-speckled creations straight from the oven for a cozy meal that feels like a true indulgence! Perfect for family dinners, holiday spreads, or weeknight treats, your guests will savor every bite of these cheesy, herby baked potatoes.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1.5 cups Ricotta cheese
- 0.5 cups Parmesan cheese, grated
- 2 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh chives, chopped
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Optional: paprika
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the potatoes thoroughly. Pat them dry with a paper towel.
Pierce each potato several times with a fork to allow steam to escape while baking.
Rub the potatoes with olive oil, then sprinkle with a pinch of salt. Place them directly on the oven rack or on a baking sheet, and bake for 50-60 minutes or until tender when pierced with a fork.
While the potatoes are baking, in a mixing bowl combine the ricotta cheese, Parmesan cheese, minced garlic, chopped parsley, chives, salt, and black pepper. Mix well until creamy and set aside.
Once the potatoes are cool enough to handle, slice each one lengthwise to create a small opening. Carefully scoop out the flesh, leaving a 1/4-inch thick shell, and place the scooped potato flesh into a separate bowl.
Mash the potato flesh with a fork and fold it into the ricotta mixture until fully combined. Adjust seasoning if needed.
Spoon the ricotta and potato mixture back into the potato shells, mounding slightly at the top.
If desired, lightly sprinkle the tops with paprika for extra flavor and color.
Return the stuffed potatoes to the oven and bake for another 10 minutes, or until the tops are slightly golden and heated through.
Remove from the oven and let cool for 5 minutes before serving. Garnish with additional chopped herbs if desired.
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.9 g | 83% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 3585 mg | 156% | |
| Total Carbohydrate | 289.5 g | 105% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 15.0 g | ||
| Protein | 93.3 g | 187% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2173 mg | 167% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 7223 mg | 154% | |
*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.
