Mini Baked Potatoes With Ricotta & Lemon |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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These are great to take to a BBQ, or to serve as a light lunch. YOu could use a larger potato if you want. You can make these up to the end of Step 2, and store in the fridge for up to 2 days. Ingredients:
6 chat potatoes |
olive oil flavored cooking spray |
6 tablespoons ricotta cheese |
1 tablespoon fresh parsley, chopped |
1 tablespoon lemon rind, finely grated |
Directions:
1. Boil, steam, or microwave poatoes until tender.
2. Cut off the tops and scoop out the middles.
3. Place potatoes on a baking tray and spray with oil.
4. Bake for 10-15 minutes at 200C, or until golden and crisp.
5. Set aside to cool.
6. In a small bowl, combine ricotta, parsley, and lemon rind.
7. When potatoes have cooled, fill with ricotta mixture and serve.
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