Baked Potatoes Stuffed With Ricotta and Herbs Recipe

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Baked Potatoes Stuffed With Ricotta and Herbs
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Ingredients:

Directions:

  1. 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.
  2. 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.
  3. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 229.41 Kcal (960 kJ)
Calories from fat 72.21 Kcal
% Daily Value*
Total Fat 8.02g 12%
Cholesterol 31.37mg 10%
Sodium 237.92mg 10%
Potassium 545.02mg 12%
Total Carbs 29.88g 10%
Sugars 6.18g 25%
Dietary Fiber 4.49g 18%
Protein 9.73g 19%
Vitamin C 5.9mg 10%
Vitamin A 1.3mg 43%
Iron 1.5mg 8%
Calcium 171.5mg 17%
Amount Per 100 g
Calories 113.08 Kcal (473 kJ)
Calories from fat 35.59 Kcal
% Daily Value*
Total Fat 3.95g 12%
Cholesterol 15.46mg 10%
Sodium 117.28mg 10%
Potassium 268.65mg 12%
Total Carbs 14.73g 10%
Sugars 3.05g 25%
Dietary Fiber 2.21g 18%
Protein 4.79g 19%
Vitamin C 2.9mg 10%
Vitamin A 0.6mg 43%
Iron 0.7mg 8%
Calcium 84.6mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.5
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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