Best Italian Stuffed Potatoes Recipes

ITALIAN STUFFED POTATOES

Steps:

• Bake potatoes at 400 for 55-60 minutes.
• While potatoes are baking, melt butter over medium-high heat in large skillet, add peppers, onion, garlic, salt and pepper.
• Remove from heat and set aside.
• When potatoes are done slice 1 inch of the top off of each potato and spoon out inside.
• Place pulp in large bowl.
• Add onion mixture, ricotta and parmesan cheese.
• Beat with an electric mixer until well blended.
• Spoon into potato shells and place on baking sheet for 20-30 minutes until heated through.
• These can also be made the day before and then baked a little longer.
• To freeze: Prepare through step 8 except do not bake! Place potatoes on a baking sheet and freeze until firm. Wrap each potato in plastic wrap and place in a large freezer bag. Seal, label and freeze.
• To serve: Unwrap and thaw in fridge. Place on baking sheet and bake at 400 degrees for 35 minutes.

ITALIAN ROASTED POTATOES

Steps:

• Preheat oven to 425 degrees. Place baking rack at the top third of oven.
• In a large bowl combine the halved baby potatoes, sliced garlic, olive oil, Italian seasoning, and kosher salt. Use a spoon to toss the mixture together well. Pour the potatoes on to a baking sheet and arrange so there is space between the potatoes.
• Roast the potatoes for 20-25 minutes, or until they are fork tender, stopping to stir them halfway through. Remove from oven and garnish with chopped fresh parsley if desired.