Ricotta-Stuffed Potatoes

Course : Vegetables
Serves: 6
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6 medium baking potatoes
1 1/2 cups ricotta cheese
1 cup Parmesan cheese grated
1/4 cup parsley chopped fresh
1/4 teaspoon pepper
1 large egg beaten
1/2 teaspoon parsley Chopped
1/4 teaspoon red pepper Chopped

Preparation / Directions:

1. Heat oven to 375 degrees. Bake potatoes about 1 hour or until tender. 2. Cut thin lengthwise slice from each potato; scoop out inside, leaving a thin shell. Mash potatoes in large bowl until no lumps remain. Stir in remaining ingredients until well blended. 3. Increase oven temperature to 400 degrees. Place shells on ungreased cookie sheet; fill shells with potatoe mixture. Bake uncovered about 20 minutes or until hot. Garnish with parsley and red pepper.

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