Baked Potatoes Stuffed With Ricotta And Herbs Recipe

Ingredients for Baked Potatoes Stuffed With Ricotta And Herbs

• 4 large russet potatoes
• Low Fat Ricotta Cheese
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste
• Sweet chili sauce (optional)

How to Make Baked Potatoes Stuffed With Ricotta And Herbs

1. Preheat your oven to 220°C (425°F).
2. Wash and scrub 4 large russet potatoes. Pierce each potato several times with a fork.
3. Lightly coat the potatoes with cooking spray and place them on a baking sheet.
4. Bake for 60-75 minutes, or until a fork easily pierces the center. Baking time may vary depending on the size of your potatoes.
5. Once cooked, carefully remove the potatoes from the oven and let them cool slightly.
6. Cut the tops off each potato and scoop out the flesh, leaving a 1cm (½ inch) shell. Set the shells aside.
7. In a medium bowl, combine the scooped potato flesh with 250g (1 cup) ricotta cheese, 2 cloves minced garlic, 2 tablespoons chopped fresh chives, and 2 tablespoons chopped fresh parsley. Season generously with salt and pepper to taste.
8. Spoon the ricotta mixture evenly into the potato shells.
9. Return the stuffed potatoes to the oven for 10-12 minutes, or until heated through and the cheese is slightly golden.
10. Remove from the oven and let cool for a few minutes before serving. Optional: Top with a drizzle of sweet chili sauce for an extra kick!