Ingredients for Baked Potato With Ricotta
- 2 large baking potatoes
- 1 cup Skim Milk Ricotta Cheese
- Fresh Parsley Leaves (not specified with measurement in recipe)
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Fresh Ground Black Pepper to taste
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh chives
- Salt to taste
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How to Make Baked Potato With Ricotta
- Preheat your oven to 400°F (200°C).
- Wash and prick large baking potatoes (about 2-3 medium sized) several times with a fork. Bake for 45-60 minutes, or until easily pierced with a fork.
- While potatoes bake, prepare the ricotta topping: In a medium bowl, combine 1 cup whole milk ricotta cheese, 1/4 cup grated Parmesan cheese, 1 tablespoon chopped fresh chives, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, and salt and pepper to taste.
- Once potatoes are cooked, carefully cut them open lengthwise. Fluff the inside with a fork.
- Spoon the ricotta mixture generously over each baked potato.
- Garnish with your favorite toppings such as crumbled bacon bits, chopped green onions, or shredded cheddar cheese.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
7g
Fat
30g
Carbs
11g