1 1/2 C. ricotta cheese
1 C. grated Parmesan cheese
1/4 C. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. pepper
1 egg, beaten
Heat oven to 375. Bake potatoes about 1 hr. or until tender.
Cut each potato in half crosswise and scoop out inside into large bowl, leaving a thin shell. Mash potatoes until no lumps remain. Stir in cheeses, parsley, salt, pepper, and the egg until well-blended.
Increase oven temperature to 400. Stand potato halves upright, pressing down so they will stand. Place on ungreased pan with sides. Fill shells with potato mixture.
Bake 20 min. Garnish with additional parsley, if desired.
With grilling season approaching, this is a great side for outdoor entertaining and can be done on the grill.
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