Stuffed Potato

Name: Stuffed Potato
Yield: 8
Ingredients: 4 large potatoes; 100 g of ricotta or cottage cheese; 3 tablespoons of butter or margarine; black pepper to taste; 1/2 cup of chopped green onion; 2 tablespoons of red bell pepper, diced; 2 tablespoons of sour cream; 1 egg; 1/2 teaspoon of salt; 1/2 cup of grated Parmesan cheese; to taste

1
4 large potatoes
2
100 g of ricotta or cottage cheese
3
3 tablespoons of butter or margarine
4
black pepper to taste
5
1/2 cup of chopped green onion
6
2 tablespoons of red bell pepper, diced
7
2 tablespoons of sour cream
8
1 egg
9
1/2 teaspoon of salt
10
1/2 cup of grated Parmesan cheese
11
to taste

Ingredients

1
4 large potatoes
2
100 g of ricotta or cottage cheese
3
3 tablespoons of butter or margarine
4
black pepper to taste
5
1/2 cup of chopped green onion
6
2 tablespoons of red bell pepper, diced
7
2 tablespoons of sour cream
8
1 egg
9
1/2 teaspoon of salt
10
1/2 cup of grated Parmesan cheese
11
to taste

Directions

1
Wash the potatoes
2
Boil and cook
3
Drain
4
Peel and cut in half lengthwise
5
Remove some pulp, leaving it hollow without piercing the skin
6
Mix the potato pulp with the remaining ingredients except for the egg, salt, and Parmesan cheese
7
Beat well and add the egg, beating until smooth and creamy
8
Fill 8 potato halves
9
Sprinkle with Parmesan cheese and black pepper
10
Place in a lightly oiled baking dish, and bake at moderate heat (170°) for about 20 minutes, or until golden brown
11
Serve 8 servings.