Baked Potato With Ricotta Recipes

ROASTED POTATOES WITH RICOTTA

Steps:

• Preheat oven to 450 degrees. Place potatoes in center ofa 3-foot-long piece of foil. Drizzle with 1 teaspoon olive oil and season with salt and pepper. Bring long sides of foil together and fold edges over, then tightly crimp ends to create a packet. Roast on a baking sheet until cooked through, 35 to 40 minutes.
• In a small bowl, combine ricotta, Parmesan, and lemon zest; season with salt and pepper. When potatoes are cool enough to handle, cut a small X on top of each with a paring knife and gently squeeze open. Dollop about 1 teaspoon ricotta mixture into each. Drizzle 1 tablespoon olive oil over potatoes.

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.

TWICE BAKED SWEET POTATOES WITH RICOTTA CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Pierce potatoes with a fork and bake until soft, about 1 hour. Remove from oven and cool until potatoes can be handled, about 20 minutes.
• Reduce oven temperature to 350 degrees F (175 degrees C). Grease a large baking sheet.
• Meanwhile, place olive oil in small skillet over medium heat. Add shallots and cook and stir until softened and beginning to brown, about 10 minutes. Set aside.
• Cut potatoes in half lengthwise and scoop out pulp, leaving a thin shell. Set shells aside. Place pulp into a blender or food processor and blend until smooth. Add ricotta, salt, pepper, ginger, and sugar to the blender; blend until smooth.
• Return potato mixture to a bowl; stir in shallots, Parmesan cheese, and sage. Spoon mixture back into potato skins. Place potatoes on prepared baking sheet.
• Bake until heated through, about 30 minutes.

POTATO-RICOTTA GNOCCHI

Steps:

• Preheat the oven to 425°F
• Bake the potatoes for an hour until they are crispy on the outside and fluffy on the inside. Cool for a couple hours, remove insides with a spoon, and mash them, using a potato ricer or a fork, until they are very smooth.
• Place the potatoes in a bowl and add the nutmeg, salt, a pinch of pepper, the egg yolk, and the ricotta. Mix together to combine and let rest overnight in the refrigerator, uncovered.
• The next day, spread the semolina flour in an even layer on a baking sheet or tray.
• Then place the potato mixture in the bowl of a stand mixer and, using the paddle attachment, add the flour on low-medium speed. Once the mixture has come together, remove it from the bowl and cut into fist-size balls.
• Roll each ball in the palms of your hands and then form it into a cigar shape. Cut each of these tubes into 1-inch pieces. Place them on the bed of semolina flour and put the tray into the refrigerator for 10-20 minutes to set.
• To cook, drop the gnocchi into salted boiling water. When the first few rise to the top of the pot, remove all the gnocchi with a slotted spoon.

BAKED RICOTTA-STUFFED TANDOORI POTATOES

Steps:

• Heat oven to 190C/170C fan/gas 5. Slice the rounded ends off the potatoes, then use an apple peeler and small knife to hollow out the potato, leaving a 1-2cm edge all the way around.
• Mix together the ingredients for the paste and the ingredients for the filling, seasoning both mixtures - I tend to over-season both mixtures as the potato will absorb some of the salt.
• Fill the potatoes with the ricotta mixture, then coat in the paste. Sit the potatoes in an ovenproof dish, spoon any remaining paste on top, then cook for 50 mins-1 hr until the potato is soft when pierced with the tip of a knife. Serve thickly sliced with a salad of tomato, onion and coriander.

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.