This is a long overdue recipe posting. This is another from Betty Crocker: The Big Book of Slow Cooker, Casseroles & More. These potatoes were good, but I found them to be a little TOO heavy. The recipe says that each serving is 1 full potato, or 2 stuffed halves. I honestly think that that is way too much. I would cut the serving size in half*. These potatoes are THAT filling! As always, I am open to any and all opinions/suggestions! If you try them out, or modify them, let me know! I may make them again in the winter, they truly are a comfort food!
Yields 12* (See note above)servings
Ingredients:
ñ 6 medium baking potatoes
ñ 1 ½ cups ricotta cheese
ñ 1 cup grated Parmesan cheese
ñ ¼ cup chopped fresh parsley
ñ ¼ tsp pepper
ñ 1 egg, beaten
ñ Additional chopped fresh parsley, if desired
Directions:
ñ Heat oven to 375ºF. Bake potatoes about 1 hour or until tender.
ñ 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, ¼ cup parsley, the pepper and egg until well blended.
Mash potatoes until no lumps remain. Stir in cheeses, ¼ cup parsley, the pepper and egg until well blended.
ñ Increase oven temperature to 400ºF. Cut thin slice from bottom of each potato half if needed to stand upright. Place shells on ungreased 15x10x1-inch pan with sides; fill shells with potato mixture.