Ricotta Stuffed Potatoes

Name: Ricotta Stuffed Potatoes
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Cuisine: European, Italian, Mediterranean
Ingredients: 2 medium potatoes; 1/2 cup ricotta; 1/4 cup parmesan; 1/2 tsp dry oregano; 1 tbsp tahini; 1/2 cup cooked broccoli cut in tiny florets; 1 tbsp finely chopped red pepper

1 step

Prep:10minCook:1h 20min

This is what happened when my husband asked for twice baked potatoes and I had ricotta and broccoli leftover in the fridge.

Updated at: Sat, 27 Jul 2024 22:43:47 GMT

Nutrition balance score

Great

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories319.6 kcal (16%)

Total Fat13.3 g (19%)

Carbs38.3 g (15%)

Sugars2 g (2%)

Protein13.7 g (27%)

Sodium208.8 mg (10%)

Fiber5.3 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2potatoes

medium

½ cupricotta

¼ cupparmesan

½ tspdry oregano

1 Tbsptahini

½ cupbroccoli

cooked, cut in tiny florets

1 Tbspred pepper

finely chopped

Instructions

Step 1

Bake your potatoes however you find most convenient: oven, microwave or air fryer. When cool enough to handle, cut the potatoes in half. Scoop out most of the potato leaving about a 1/4" around on the skins. Roughly mash the potatoes in a bowl with a fork and add the rest of the ingredients. Fill the potato skins and bake in a 400°F oven 15-20 minutes. Broil a couple of minutes too if you want some crispy bits on top.

View on hotandcoldrunningmom.ca

↑Support creators by visiting their site 😊