Baked Potato with Ricotta
Elevate the classic baked potato with this creamy and flavorful twist—Baked Potato with Ricotta. Featuring perfectly roasted russet potatoes with irresistibly crispy skins and light, fluffy insides, this recipe pairs the earthy comfort of baked potatoes with a luxurious ricotta topping. The ricotta mixture is infused with fresh parsley, chives, zesty lemon, and a hint of garlic for a tangy, herbaceous flavor boost. A drizzle of olive oil and optional red pepper flakes add a gourmet finishing touch. Ready in just over an hour and simple to prepare, these ricotta-stuffed baked potatoes make a satisfying vegetarian meal or an impressive side dish. Perfect for weeknight dinners or special occasions, this recipe delivers hearty comfort with a sophisticated flair.
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Recipe Information
Ingredients
- 4 pieces Large russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Ricotta cheese
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh chives, chopped
- 0.25 teaspoon Garlic powder
- 1 teaspoon Lemon zest
- 0.25 teaspoon Optional - Red pepper flakes
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the potatoes thoroughly under running water. Pat them dry with a kitchen towel.
Using a fork, prick each potato several times all over to allow steam to escape during baking.
Rub the potatoes with 1 tablespoon of olive oil and sprinkle the salt evenly across all the potatoes.
Place the potatoes on a baking sheet lined with parchment paper or aluminum foil.
Bake the potatoes for 50-60 minutes, or until the skin is crispy and the inside is soft when pierced with a knife.
While the potatoes are baking, prepare the ricotta topping. In a mixing bowl, combine the ricotta cheese, fresh parsley, chives, garlic powder, lemon zest, and black pepper. Mix well.
Once the potatoes are baked, remove them from the oven and let them cool for a few minutes until they’re cool enough to handle.
With a sharp knife, carefully make a lengthwise slit on the top of each potato. Gently compress the ends to open up the potato slightly.
Spoon a generous dollop of the ricotta mixture into each potato, allowing it to melt slightly into the fluffy interior.
Drizzle the remaining olive oil over the ricotta-topped potatoes and garnish with additional parsley, chives, or a pinch of red pepper flakes if desired.
Serve immediately and enjoy your creamy, flavorful baked potato with ricotta!
Nutrition Facts
Calories |
1291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.9 g | 70% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 2665 mg | 116% | |
| Total Carbohydrate | 165.8 g | 60% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 5.9 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1111 mg | 85% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 4050 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
