"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Ricotta Stuffed Baked Potatoes Recipe

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This recipe for Ricotta Stuffed Baked Potatoes, by , is from The Gibbons Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Adamo
Added: Saturday, October 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 small baking potatoes
2 tbsp. olive oil
3/4 cup ricotta cheese
1/4 Parmesan cheese
1/2 cup shredded Asiago cheese
1/4 cup creamy Caesar salad dressing
Salt & pepper, olive oil, Parmesan cheese, if desired.

Directions:
Directions:
Preheat oven to 450F.

With a fork pierce potatoes in several places. Place directly on oven rack & bake until tender. Cool and slice in half lengthwise. Using a spoon, scoop out the inside of the potato and place in a bowl. With potato masher, mash the insides of the potato until desired consistency, while adding olive oil. Add cheese and salad dressing. Season with salt and pepper. Spoon mixture into skins. Top with additional Parmesan and drizzle with olive oil if desired. Place on baking sheet, lined with foil and bake for 15 minutes or until golden brown.

 

 

 

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