Baked Potato With Ricotta Food

BAKED POTATOES STUFFED WITH RICOTTA AND HERBS

Steps:

• Heat the oven to 220 degrees celcius. Prick the potatoes with a fork, coat with cooking spray and place on a baking tray. Bake for 1 hour or until cooked.
• When the potatoes are cooked, cut the tops off and scoop out the flesh, leaving a 1cm shell. Return the shells to the oven for 10 minutes.
• Combine the ricotta with the potato flesh, garlic, chives and parsley and season to taste with salt and pepper. Fill each potato shell with the ricotta and herb mixture and return to the oven for 10 minutes. Top with the sweet chili sauce if desired.

RICOTTA SCALLOPED POTATOES

Steps:

• Preheat oven to 425 degrees F.
• Slice your potatoes into even sized slivers - about 1/8 inch thick. I used a mandolin for even pieces.
• Soak your potatoes in a bowl of water while you do the next steps.
• Add the ricotta, milk, and butter to a sauce pot on medium heat and stir until melted and mixed together. Add in the thyme and sea salt and stir. Remove from heat.
• Drain the potatoes and pat them dry with a clean dish towel.
• Line a cast iron skillet or other oven safe casserole dish with half of the potatoes. Pour half of the ricotta/milk mixture over the potatoes. Layer with the remaining potatoes and pour the remaining milk mixture over them.
• Top with the mozzarella cheese and bake for 25 minutes.

NEELY'S TWICE BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Pierce around the potatoes with a fork and put them on a sheet tray. Drizzle with 2 tablespoons olive oil and season, to taste, with salt and black pepper. Slide them onto the center rack in the oven and bake for 1 hour, then let them cool slightly.
• Using a paring knife, slice the potatoes lengthwise and scoop the flesh into a large mixing bowl. Make sure to leave a 1/2-inch thick wall of flesh along the inside of the skin.
• In a heavy-bottomed skillet, melt the butter with the remaining tablespoon of olive oil over medium heat. Once warm, saute the garlic and red pepper flakes until fragrant, about 1 minute. Add the Swiss chard leaves and continue sauteing until they are soft and tender and all liquid has been evaporated. Adjust the seasonings with salt and pepper, then transfer the vegetables to a bowl.
• Stir the ricotta cheese, mozzarella and Parmesan into the potatoes and season with salt and pepper, to taste. Mash until the filling is creamy, then fold in the Swiss chard.
• Using a small spoon, scoop the filling back into the potatoes and pat down the mound so it is secure. Sprinkle more mozzarella and Parmesan over the tops of the potatoes and set them onto a baking sheet. Bake them once more to heat through and to melt the cheese, about 15 to 20 minutes. Remove from the oven and arrange on a serving platter. Serve with softened butter, if desired.

RICOTTA-STUFFED POTATOES

Steps:

• Heat oven to 375°F. Bake potatoes about 1 hour or until tender.
• 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, 1/4 cup parsley, the pepper and egg until well blended.
• Increase oven temperature to 400°F. Cut thin slice from bottom of each potato half if needed to stand upright. Place shells on ungreased 15x10-inch pan with sides; fill shells with potato mixture.
• Bake about 20 minutes or until hot. Garnish with additional parsley and bell pepper.

BAKED RICOTTA WITH SPRING VEGETABLES

Steps:

• Bring a small saucepan of water to a boil, add the asparagus and blanch 5 minutes. Drain and set aside. Toss mushrooms with 2 teaspoons of the oil and sear in a small skillet over medium heat until softened, about 5 minutes. Set aside.
• Grease a 9-inch cast iron skillet with 1 teaspoon oil. Place ricotta in a bowl. Fold in the Parmesan, mozzarella, oregano, egg and egg yolk. Season with salt and pepper. Spread in the cast-iron skillet. Gently swirl in the pesto, leaving streaks of it.
• Heat a broiler. Place the cast-iron skillet on a burner turned to low and let cook about 10 minutes, until heated through and showing signs of browning along the edges. Remove from heat. Scatter the asparagus, mushrooms and artichokes on top. Sprinkle with scallions and mint. Place under the broiler close to the source of heat until it starts to become lightly dappled, about 6 minutes.
• Meanwhile grill or toast the bread. Brush with the remaining 1 1/2 teaspoon olive oil and rub with garlic. Serve the cheese and vegetables directly from the skillet, with grilled bread alongside.

LEEK AND RICOTTA TWICE BAKED POTATOES

Steps:

• Bake the potatoes at 400 degrees until done. You can start them in the microwave to save time but finish them in the oven. Let them cool. Slice in half. Scoop the potato from the skins leaving a thin layer of potato on the skin. Run the potato through a ricer if you have one or mash the potatoes until smooth.
• Cut off the root side and dark green part of the leeks. Slice in half lengthwise and wash thoroughly. Cut lengthwise again then slice. Saute the leeks in the butter on medium low heat. Add the garlic at the last 2 minutes. Remove brown bits if necessary.
• Combine the leeks with the potato and remaining ingredients. Fill the skins with the mixture. You may not need all of the skins. These can be refrigerated several hours in advance.
• Bake in a 400 degree oven for 30-40 minutes until golden brown. Lightly broil to brown if necessary.