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Rachael Ray's 30-Minute Healthy Recipes

Twice Baked Ricotta Potatoes


* 4 baking potatoes
* 1/2 tsp olive oil
* 1 C ricotta cheese
* 1 tsp garlic, minced
* 2 tbsp chives, chopped
* 2 tbsp parsley, chopped
* 2 tbsp sweet chili sauce
* 1/4 tsp salt
* 1/4 tsp pepper


1. Set the oven to preheat to 425 degrees.
2. Poke holes in scrubbed potatoes with a fork.
3. Brush the potatoes completely with the oil.
4. Bake 1 hour or until the potatoes are soft.
5. Cool the potatoes enough to handle.
6. Cut each potato in half and scoop out the insides leaving the shell intact.
7. Mix together the cheese, garlic, chives and parsley.
8. Add the mixture to the potato pulp blending together well.
9. Place the mixture into the baked shells.
10. Return to the oven for 10 minutes or until lightly browned.


A good twice-baked potato like this one can really dress up a meal that might otherwise be boring. This twice-baked potato can also really pay homage to a gorgeous grilled steak. No matter what I serve this potato with, it's always an asset to our dinner plates!

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