5 cooked and halved potatoes
150 g of ricotta
2 tablespoons (heaped) of mustard
2 tablespoons of milk
Salt and chopped parsley to taste
5 cooked and halved potatoes
150 g of ricotta
2 tablespoons (heaped) of mustard
2 tablespoons of milk
Salt and chopped parsley to taste
Remove the potato pulp from the cut potatoes
Set aside the potatoes
Make the filling
Put the potato pulp in a blender with ricotta, parsley, and mustard
Add milk to achieve a consistency like a paté
If needed, add a little more
Stuff the potatoes and warm them in the oven.
