-
1
Preheat oven to 400u00b0F (204u00b0C); scrub the dirt from the potatoes under cool running water.
-
2
Place the potatoes directly on the rack in the middle of the preheated oven and bake for 55 minutes.
-
3
Remove the potatoes but keep oven turned on; slice 1 inch of the top off of each potato and using a small spoon scoop out pulp into a large bowl, leaving a 1/4 inch thick shell.
-
4
Mash the potatoes with the butter, ricotta, parmesan, garlic and pepper; add the green pepper and onion, mixing well.
-
5
Spoon into potato shells, place stuffed potatoes on a baking sheet and return to the middle rack in the hot oven.
-
6
Bake for 20 minutes; then spoon some spaghetti sauce on top of the potatoes (you decide how much); then sprinkle some of the shredded cheese over the sauce (you decide how much).
-
7
Return once more to the oven for 10 minutes or until the cheese is melted; Serve immediately.
-
8
For OAMC: Prepare potatoes up until you've got them re-stuffed; place on baking sheet and flash-freeze.
-
9
Once frozen, double wrap each stuffed potato in plastic wrap, then foil and place into a freezer storage bag until wanted for a meal.
-
10
24 hours before you wish to serve them, remove them from the freezer, completely unwrap them, place them on a baking sheet and thaw in your fridge.
-
11
Preheat oven to 400u00b0F (204u00b0C); heat on baking sheet in hot oven for 20 minutes; then spoon some spaghetti sauce on top of the potatoes (you decide how much); then sprinkle some of the shredded cheese over the sauce (you decide how much).
-
12
Return once more to the oven for 10 minutes or until the cheese is melted; Serve immediately.
