Mini Baked Potatoes With Ricotta & Lemon

1. 1

   Boil, steam, or microwave poatoes until tender.

2. 2

   Cut off the tops and scoop out the middles.

3. 3

   Place potatoes on a baking tray and spray with oil.

4. 4

   Bake for 10-15 minutes at 200C, or until golden and crisp.

5. 5

   Set aside to cool.

6. 6

   In a small bowl, combine ricotta, parsley, and lemon rind.

7. 7

   When potatoes have cooled, fill with ricotta mixture and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.