4 large baking potatoes
Dash of olive oil
1 cup ricotta cheese
1 cup Italian Shredded Cheese blend
2-3 garlic cloves, minced
2 T. chives, chopped
2 T. parsley, chopped
Salt and Pepper
Preheat the oven to 425° Fahrenheit.
Put the potatoes on a large baking sheet, prick them with a fork and brush with olive oil. Bake in the preheated oven for about 1 hour or until cooked through.
Cut the tops off potatoes lengthwise, scoop out potato, while leaving about a 1/2inch of the shell. Put the shells back into the oven and cook for another 10 minutes.
Meanwhile, mix together the ricotta cheese, the potato you scooped out, garlic, chives and parsley and add salt and pepper to your taste. Add the filling to each potato shell, top each with 1/4 of Italian cheese blend and put them back into the oven for another 10-15 minutes.
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