Ricotta-Stuffed Potatoes

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. 

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.

ñ  Bake about 20 minutes or until hot.  Garnish with additional parsley.