Imagine biting into a perfectly crispy baked potato, only to discover a creamy, cheesy spinach filling that transforms an ordinary side dish into a gourmet masterpiece. These Spinach Ricotta Stuffed Potatoes are not just a meal; they're a culinary experience that combines the rustic charm of Italian cuisine with the comfort of home-cooked goodness. Whether you're looking to impress dinner guests or treat yourself to a luxurious yet simple dish, this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 large potatoes
- 1 cup ricotta cheese
- 2 cups fresh spinach, cooked and chopped
- 1/2 cup grated mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Wash the potatoes thoroughly and pat them dry with a clean kitchen towel.
- Pierce each potato several times with a fork to allow steam to escape during baking. Rub the potatoes with olive oil and sprinkle with salt.
- Place the potatoes directly on the oven rack and bake for 45-50 minutes, or until they are tender when pierced with a fork. The skin should be crisp and golden brown.
- While potatoes are baking, prepare the spinach filling. Cook fresh spinach in a pan with a little water until wilted, then drain and chop finely.
- In a mixing bowl, combine ricotta cheese, chopped spinach, grated mozzarella, and Parmesan cheese. Season with salt and pepper to taste, mixing thoroughly.
- Once potatoes are done, remove from oven and let cool for 5 minutes. Cut a lengthwise slit on top of each potato and gently push the sides to create a cavity.
- Generously fill each potato with the spinach and ricotta mixture, ensuring the filling is evenly distributed.
- Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and slightly golden.
- Remove from oven and let rest for 2-3 minutes before serving. Garnish with additional chopped herbs like parsley or chives if desired.
Tips
- Choose the right potatoes: Use large, starchy potatoes like Russet for the best texture and easiest stuffing.
- Maximize potato crispiness: Rubbing the potatoes with olive oil and salt before baking ensures a crisp, flavorful skin.
- Don't rush the baking: Ensure potatoes are fully cooked and tender before stuffing to prevent a undercooked, starchy texture.
- Drain spinach thoroughly: Remove excess moisture from cooked spinach to prevent a watery filling.
- Customize your cheese blend: Feel free to experiment with different cheese combinations like adding some goat cheese or blue cheese for extra depth.
- Make it ahead: You can prepare the filling in advance and stuff the potatoes just before baking for a quick weeknight meal.
- Garnish creatively: Fresh herbs like parsley, chives, or even a drizzle of truffle oil can elevate the dish from great to extraordinary. Pro tip: Let the stuffed potatoes rest for a few minutes after baking to allow the cheese to set and make serving easier.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 15g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 40mg
