Ingredients:
6 medium baking potatoes
1 1⁄2 cups ricotta cheese
1 cup grated Parmesan cheese
1⁄4 cup chopped fresh parsley
1⁄4 teaspoon pepper
1 egg, beaten Additional chopped fresh parsley, if desired

Method:
1 Heat oven to 375°F. Bake potatoes about 1 hour or until tender.

2 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.

3 Increase oven temperature to 400°F. Cut thin slice from bottom of each potato half if needed to stand upright.

4 Place shells on ungreased 15×10×1-inch pan with sides; fi ll shells with potato mixture.

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

ricotta stuffed potatoes recipe