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Stuffed Potatoes

This tasty dish can be prepared in forty five minutes. This dish is one of the classic dishes available.
Ingredients
  Part skim ricotta cheese 1⁄2 Cup (8 tbs)
  Prepared pesto 1⁄3 Cup (5.33 tbs)
  Salt 1⁄4 Teaspoon
  Non-stick cooking spray 1
  Idaho potatoes 4 Large, baked
  Ricotta cheese 1⁄2 Cup (8 tbs) (Part Skim)
  Pesto 1⁄3 Cup (5.33 tbs)
  Pepper 1⁄4 Teaspoon
Directions

1. Preheat oven to 450° F
2. Cut 1/2 inch from long side of each potato into bowl; scoop inside of potato, leaving a 1/4 inch-thick shell. With fork or potato masher, mash cooked potato in bowl. Stir in ricotta, pesto, salt and pepper until well-blended. Spoon potato mixture into potato shells, divided evenly, heaping on top if necessary.
3. Lightly spray cookie sheet with nonstick cooking spray; place stuffed potatoes on cookie sheet. Bake until golden brown and heated through, about 10-15 minutes.
Please see video

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Potato, Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4
On busy weeknights, when hours in kitchen seem like a drag, you can take things easy with this comfort food. Potatoes stuffed with cheese and pesto makes for a simple departure from the traditional potato dishes. Follow the step by step instruction as given in this video and enjoy a lip smacking feast.

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Stuffed Potatoes Recipe Video