Cheese Stuffed New Potatoes


20 small new potatoes
1/2 lb ricotta cheese
1 cup cheddar cheese, grated
3/4 cup Parmesan cheese grated
oil for spraying or brushing
1/4 cup fresh chives for garnish
kosher salt and black pepper to taste
  • Preheat the oven to 400 degrees.
  • Boil or steam the potatoes for 10 minutes, or just until tender. Do not over cook as potatoes will fall apart.
  • Drain well and cool completely.
  • Meanwhile in a small bowl combine the ricotta, cheddar and Parmesan. Season to taste and set aside.
  • Cut the cooled potatoes in half and scoop our the flesh, leaving a 1/4 inch border. Discard the flesh or reserve for another use.
  • Lightly spray the potato cups with oil and bake on baking trays for 30-45 minutes or until crisp and golden.
  • Heat a stove top grill to high.
  • Fill each potato shell with a teaspoon of the cheese and grill for 5-8 minutes or until the cheese has melted.
  • Arrange on a serving dish and garnish with chopped chives.
  • Note: you may want to cut and 1/8 inch slice from the bottom of the potatoes, which will enable them to stand evenly.




30 min


10 min


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