Mini Baked Potatoes With Ricotta & Lemon

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“These are great to take to a BBQ, or to serve as a light lunch. YOu could use a larger potato if you want. You can make these up to the end of Step 2, and store in the fridge for up to 2 days.”
READY IN:
30mins
YIELD:
6 potatoes
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil, steam, or microwave poatoes until tender.
  2. Cut off the tops and scoop out the middles.
  3. Place potatoes on a baking tray and spray with oil.
  4. Bake for 10-15 minutes at 200C, or until golden and crisp.
  5. Set aside to cool.
  6. In a small bowl, combine ricotta, parsley, and lemon rind.
  7. When potatoes have cooled, fill with ricotta mixture and serve.

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