Ricotta Stuffed Mini Potatoes
Why I Love This Recipe
I consider this one of my favourite dishes of all time. The potatoes are so delicious baked up in the tomato sauce and the ricotta stuffing keeps them so creamy and luscious. You`ll want to eat the whole dish yourself!
Ingredients You'll Need
20 – 24 Mini White Potatoes, scrubbed clean
300g Ricotta Cheese
1 clove Garlic, minced / pressed
2 Tbsp. Fresh Parsley, chopped
Pinch Red Pepper Flakes
Sea Salt / Black Pepper
1 ½ C prepared Tomato Sauce
½ C Mozzarella Cheese, shredded
1 Tbsp. grated Parmesan Cheese
Seasoned Crumb Mix. .
3 Tbsp. Bread Crumbs
½ Tsp. Dried Italian Seasoning
½ Tsp. Dried Parsley
Sea Salt / Black Pepper
Chopped Parsley - Garnish
Directions
Fill a large sauce pot with cold water. Add the potatoes, cover, and set to medium high. Boil about 20 - 25 minutes until thoroughly cooked. (Fork test often to make sure they don’t overcook!)
**While potatoes boil, continue the following steps:
Using a medium sized mixing bowl, combine the ricotta, garlic, parsley, pepper flakes, and a good pinch of sea salt / black pepper. Set aside.
In a small bowl, combine the ingredients for the crumb mixture. Whisk together and set aside.
In a separate small bowl, combine the mozzarella and parmesan cheese.
Preheat oven to 375 F
Once the potatoes are cooked, strain them into an ice bath or run them under cold water until they are cool enough to handle.
Slice both ends off the potatoes so that they stand straight up. Cup each individual potato in your hand and use a butter knife to insert into the center of the potato gently drilling it clockwise to hollow them out.
Scoop the ricotta mixture in to a plastic baggie and squeeze it down to remove air. Cut a tip off the corner of the baggie and squeeze the mixture into the potatoes.
Spray a baking dish with cooking spray and use half the prepared tomato sauce to coat the bottom of the dish. Nestle the stuffed potatoes into the sauce and season them with sea salt / black pepper. Dollop the remaining sauce throughout the dish. Sprinkle with the mozzarella / parm mixture and finish with the bread crumb mixture. Spray the top with cooking spray.
Bake for 20 – 25 minutes until nice and brown on top.
Garnish with fresh, chopped parsley and dig in.
