Best Baked Ricotta Stuffed Tandoori Potatoes Recipes
BAKED POTATOES STUFFED WITH RICOTTA AND HERBS
Make and share this Baked Potatoes Stuffed With Ricotta and Herbs recipe from Food.com.
Provided by Tracey_B
Categories Lunch/Snacks
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oven to 220 degrees celcius. Prick the potatoes with a fork, coat with cooking spray and place on a baking tray. Bake for 1 hour or until cooked.
- When the potatoes are cooked, cut the tops off and scoop out the flesh, leaving a 1cm shell. Return the shells to the oven for 10 minutes.
- Combine the ricotta with the potato flesh, garlic, chives and parsley and season to taste with salt and pepper. Fill each potato shell with the ricotta and herb mixture and return to the oven for 10 minutes. Top with the sweet chili sauce if desired.
BAKED POTATO WITH RICOTTA
I was playing around with toppings for baked potatoes and I came up with this. Very simple and tastes good. The "residents" here at the home don't like sour cream w/out sugar(!), I think it is a Cuban thing, so we came up with another alternative.
Provided by Manami
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Bake potatoes 45 minutes or until tender.
- Mix remaining ingredients.
- Serve as topping for potatoes.
- You can use all other toppings as well, like crumbled bacon bits as a garnish, green onions instead of onion powder, combine cheddar cheese with less ricotta and -- .
Nutrition Facts : Calories 290.6, Fat 9.9, SaturatedFat 6.1, Cholesterol 38.1, Sodium 159.6, Carbohydrate 34.3, Fiber 2.5, Sugar 1.8, Protein 16.7
ULTIMATE TWICE BAKED POTATOES
I made these up years ago and have been making them ever since. They are always a big hit. These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch.
Provided by PONYGIRL64
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bake potatoes in preheated oven for 1 hour.
- Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
- Bake for another 15 minutes.
Nutrition Facts : Calories 421.8 calories, Carbohydrate 29.3 g, Cholesterol 63 mg, Fat 29.5 g, Fiber 2.2 g, Protein 10.9 g, SaturatedFat 14.8 g, Sodium 537.1 mg, Sugar 3.2 g
RICOTTA-STUFFED POTATOES
Use ricotta and Parmesan cheeses to give twice-baked potatoes an Italian twist.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h45m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Bake potatoes about 1 hour or until tender.
- Cut each potato in half crosswise; scoop out inside into large bowl, leaving a thin shell. Mash potatoes until no lumps remain. Stir in cheeses, 1/4 cup parsley, the pepper and egg until well blended.
- Increase oven temperature to 400°F. Cut thin slice from bottom of each potato half if needed to stand upright. Place shells on ungreased 15x10-inch pan with sides; fill shells with potato mixture.
- Bake about 20 minutes or until hot. Garnish with additional parsley and bell pepper.
Nutrition Facts : Calories 340, Carbohydrate 41 g, Cholesterol 70 mg, Fiber 4 g, Protein 19 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 3 g, TransFat 0 g
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