-
1
Preheat the oven to 400 degrees F.
-
2
Pierce around the potatoes with a fork and put them on a sheet tray.
-
3
Drizzle with 2 tablespoons olive oil and season, to taste, with salt and black pepper.
-
4
Slide them onto the center rack in the oven and bake for 1 hour, then let them cool slightly.
-
5
Using a paring knife, slice the potatoes lengthwise and scoop the flesh into a large mixing bowl.
-
6
Make sure to leave a 1/2-inch thick wall of flesh along the inside of the skin.
-
7
In a heavy-bottomed skillet, melt the butter with the remaining tablespoon of olive oil over medium heat.
-
8
Once warm, saute the garlic and red pepper flakes until fragrant, about 1 minute.
-
9
Add the Swiss chard leaves and continue sauteing until they are soft and tender and all liquid has been evaporated.
-
10
Adjust the seasonings with salt and pepper, then transfer the vegetables to a bowl.
-
11
Stir the ricotta cheese, mozzarella and Parmesan into the potatoes and season with salt and pepper, to taste.
-
12
Mash until the filling is creamy, then fold in the Swiss chard.
-
13
Using a small spoon, scoop the filling back into the potatoes and pat down the mound so it is secure.
-
14
Sprinkle more mozzarella and Parmesan over the tops of the potatoes and set them onto a baking sheet.
-
15
Bake them once more to heat through and to melt the cheese, about 15 to 20 minutes.
-
16
Remove from the oven and arrange on a serving platter.
-
17
Serve with softened butter, if desired.
