Stuffed Baked Potatoes
Fat: 11.48 grams
Saturated Fat: 6.49 grams
Cholesterol: 46.93 mg
Sodium: 298.36 mg
Preheat oven to 400°F. Scrub potatoes and pierce skins with a fork. Place directly on wire racks in oven and bake 1 hour. Remove from oven and reduce oven temperature to 375°F. Meanwhile, in microwave-safe bowl, combine butter and garlic; cook on high for 30 seconds.
Cut potatoes in half. Scoop out the potato flesh into a bowl, being careful not to tear the skins. Set skins aside on baking sheet.
Add butter mixture to the potatoes and mash. Then add the milk, ricotta cheese, salt, pepper, and Parmesan cheese to the potatoes and stir until combined.
Spoon the potato mixture into the potato skins, mounding the top. Bake until heated through, about 30 to 35 minutes.