Italian Stuffed Potatoes

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 6 large baking potatoes
• 1/2 cup butter
• 1 medium red pepper, finely chopped
• 1 medium green pepper, finely chopped
• 1 small onion, chopped
• 1 garlic clove, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 (15 ounce) container ricotta cheese
• 1/4 cup parmesan cheese, grated

Recipe

• 1 bake potatoes at 400 for 55-60 minutes.
• 2 while potatoes are baking, melt butter over medium-high heat in large skillet, add peppers, onion, garlic, salt and pepper.
• 3 remove from heat and set aside.
• 4 when potatoes are done slice 1 inch of the top off of each potato and spoon out inside.
• 5 place pulp in large bowl.
• 6 add onion mixture, ricotta and parmesan cheese.
• 7 beat with an electric mixer until well blended.
• 8 spoon into potato shells and place on baking sheet for 20-30 minutes until heated through.
• 9 these can also be made the day before and then baked a little longer.
• 10 to freeze: prepare through step 8 except do not bake! place potatoes on a baking sheet and freeze until firm. wrap each potato in plastic wrap and place in a large freezer bag. seal, label and freeze.
• 11 to serve: unwrap and thaw in fridge. place on baking sheet and bake at 400 degrees for 35 minutes.