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1. Preheat oven to 450F. 2. Cut off 1/2 inch from long side of each potato. Scoop cooked potato into bowl, leaving 1/4-inch-thick shell. With fork or potato masher, mash cooked potato in bowl; beat in ricotta, Parmesan, milk, basil, salt and pepper. Spoon mixture into potato shells, dividing evenly and heaping filling if necessary. 3. Lightly spray cookie sheet with nonstick cooking spray; place stuffed potatoes on cookie sheet. Bake until golden brown, about 15 minutes. Variation: Halve baked potatoes lengthwise; scoop out pulp, leaving thin shells. Make filling as above; spoon filling back into each potato half dividing evenly. If using a microwave instead of cooking stuffed potatoes in conventional oven, place potatoes on microwave serving plate. Microwave on Medium until heated through, about 8 to 10 minutes. Makes 4 servings. Preparation time: About 15 minutes. Cooking time: About 15 minutes. Per serving: About 252 cal, 7 g pro, 35 g car, 7 g fat, 25% cal from fat, 23 mg cholesterol, 478 mg sod, 4 g fiber. Busted by Gail Shermeyer <firstname.lastname@example.org> Recipe by: Low-Fat Meals, Womans Day, 4/96 Posted to MC-Recipe Digest V1 #897 by email@example.com (Shermeyer-Gail) on Nov 09, 1997
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