Ricotta potatoes ricotta parmesan goat cheese

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Ricotta potatoes ricotta parmesan goat cheese

Ricotta potatoes ricotta parmesan goat cheese

Number of people

4 potatoes

4 tablespoons chopped fresh basil + 8 leaves for decoration

150 g ricotta cheese

150 g fresh goat cheese

60 g grated parmesan cheese

6 tablespoons of olive oil



Preparation: 15 min
Cooking time: 1 h
Step 1
Preheat your oven to 210°C (thermostat 7).
Step 2
Wash the potatoes, dry them well, and bake them for 40 to 50 minutes depending on their size, until the skin is brown and crispy and the flesh soft under pressure. Let cool, then cut in half lengthwise and scoop them out with a spoon to keep only the roasted skin shells.
Step 3
Lower the oven temperature to 180°C (thermostat 6).
Step 4
In a bowl, combine the potato pulp, ricotta cheese, goat cheese, grated parmesan cheese, 4 tablespoons olive oil and chopped basil, salt, pepper and knead with a fork until a homogeneous mixture is obtained. Stuff the shells and place in a gratin dish. Drizzle with olive oil and bake for about 10 minutes.
Step 5
Serve in the dish, after decorating each side with a basil leaf.
Author's note
Accompanied by a good steak cooked in butter, a delightful treat...

I add my grain of salt

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