Ingredients for Baked Potatoes Stuffed With Ricotta And Herbs
- 4 large russet potatoes
- 250 g low-fat ricotta cheese
- 2 cloves minced garlic
- 2 tbsp chopped fresh chives
- 2 tbsp chopped fresh parsley
- Salt and pepper to taste
- Sweet chili sauce for serving (optional drizzle)
- Cooking spray
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How to Make Baked Potatoes Stuffed With Ricotta And Herbs
- Preheat your oven to 220°C (425°F).
- Wash and scrub 4 large russet potatoes. Pierce each potato several times with a fork.
- Lightly coat the potatoes with cooking spray and place them on a baking sheet.
- Bake for 60-75 minutes, or until a fork easily pierces the center. Baking time may vary depending on the size of your potatoes.
- Once cooked, carefully remove the potatoes from the oven and let them cool slightly.
- Cut the tops off each potato and scoop out the flesh, leaving a 1cm (½ inch) shell. Set the shells aside.
- 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.
- Spoon the ricotta mixture evenly into the potato shells.
- Return the stuffed potatoes to the oven for 10-12 minutes, or until heated through and the cheese is slightly golden.
- 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!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
6g
Fat
0g
Carbs
12g
