Ver en Español
How to Make Flan
Peruvian Arroz con Pollo
medium baking potatoes
cups ricotta cheese
cup grated Parmesan cheese
cup chopped fresh parsley
Additional chopped fresh parsley, if desired
Heat oven to 375°F. Bake potatoes about 1 hour or until tender.
Cut each potato in half crosswise; scoop out inside into large bowl, leaving a thin shell. Mash potatoes until no lumps remain. Stir in cheeses, 1/4 cup parsley, the pepper and egg until well blended.
Increase oven temperature to 400°F. Cut thin slice from bottom of each potato half if needed to stand upright. Place shells on ungreased 15x10-inch pan with sides; fill shells with potato mixture.
Bake about 20 minutes or until hot. Garnish with additional parsley and bell pepper.
The stuffed potatoes can be covered and refrigerated before baking; increase the baking time to 30 minutes. Or wrap airtight and freeze; bake about 40 minutes.
If doubling the recipe, you can easily bake 12 potatoes at once, but prepare the filling for 6 potatoes at a time so that you can thoroughly blend the ingredients.
Calories from Fat
% Daily Value
% Daily Value*:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2010 General Mills
© 2019 ®/TM General Mills All Rights Reserved
We also Love
Sweet Potatoes with Caribbean Spices
Sweet Potato with Lime and Cilantro
Oven Baked Sweet Potatoes with Corn
Easy Mushroom and Ground Beef Skillet
Chilean Style Stuffed Potatoes
Try These Next
Loaded au Gratin Potatoes
Crunchy Cheese Potato Torrejas
Peruvian Causa Rellena
Summer Vinaigrette Potato Salad
Peruvian Style Stuffed Potatoes
Rate and Comment
There are no social login steps defined in Sitecore for this flow!