Creamy Ricotta Stuffed Twice Baked Potatoes

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"Who doesn't love rich and cheesy twice baked potatoes - sour cream, butter, cheese, bacon, etc. Perfect along side that juicy grilled steak. But; full of calories; not exactly on that 'diet' menu. Well, here is an option. Now, I'm not saying 'low carbs,' because it isn't; but, it's a bit healthier way to still enjoy that twice baked 'spud.' They still have tons of flavor; and, they still have cheese. And, if you must have bacon; try cooking some turkey bacon, you will never know the difference. For parties, I often make mini ones - they make perfect appetizers."

Original is 4 servings
  • Optional


  • Serving Size: 1 (264.1 g)
  • Calories 272.3
  • Total Fat - 8.8 g
  • Saturated Fat - 4.4 g
  • Cholesterol - 24.6 mg
  • Sodium - 427 mg
  • Total Carbohydrate - 34.4 g
  • Dietary Fiber - 5.2 g
  • Sugars - 2.7 g
  • Protein - 14.4 g
  • Calcium - 280.1 mg
  • Iron - 1.3 mg
  • Vitamin C - 21.4 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Potatoes ... Obviously, baking the potatoes are the best method. However, I have cooked them in the microwave too; then, finished in the oven once I have re-stuffed them - so, both methods work. About 40-50 minutes to bake them; or 10-12 minutes in the microwave. But, I have to say, that baking the potato, really is the way to go; and, gives you that crispy skin, and 'fluffy' texture.

Step 2

Also, brush or spray a little oil on the potato; then, season with salt and pepper. The skin is one of the best parts; so, seasoning it, really makes a difference. After the potatoes are done (fork tender - when you can insert a knife or fork, and they go in easily); let them cool. Once they are easy to handle. You can cut a slit down the top - if you plan to serve the whole potato. Or cut in half, which is what I do - 1/2 potato per person. Scoop out the inside of the potato, without breaking through the skin, so take your time - I use a teaspoon. Then, add the potato to a bowl.

Step 3

Filling ... Add the ricotta, broth, scallions, chives, garlic, mustard, a pinch of salt and pepper, to the bowl with the potato; and, mix to combine. If you decide to add the bacon, add that to the mix as well; or, you can reserve some to top the potato. Make sure to season to taste; and, adjust with salt and pepper if necessary. Also, start with 1/2 teaspoon of mustard, you can always add more. Then, stuff your 'spuds ...' and, load them up.

Step 4

Bake ... Middle shelf, in a 375 degree oven, for 15-20 minutes uncovered on a baking sheet; and, lined with parchment of foil for easy clean up. Then, add the cheese to each potato. Bake an additional 10 minutes until the cheese is melted, and the potatoes are hot.

Step 5

Serve and ENJOY! ... These freeze great too. Make ahead to the last step; then, freeze individually. Then, simply thaw and bake. Also perfect for a dinner party. Make in advance, and bake right before dinner. Perfect food to entertain with. They are cheesy, full of flavor; with a few less calories.


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