Spinach, Cremini, & Ricotta Stuffed Potatoes

Spinach, Cremini, & Ricotta Stuffed Potatoes



Prep Time: 20 Min

​Cook Time: 55 Min

1. Preheat oven to 425 F

 

1. Pierce the potatoes with a fork and place them on a baking sheet. Drizzle them with EVOO and season each of them with sea salt & cracked pepper.

 

1. Bake 20 minutes, flip and rotate tray, and bake another 20 – 25 minutes until thoroughly cooked through. Remove from oven and set aside.

**Continue while potatoes roast

1. In a small frying pan, heat 1 tbsp. EVOO on medium heat. Once heated, add the pepper flakes and garlic. Stir and cook 2 minutes.

                 Grocery List

• 6 Medium sized Russet Potatoes
• EVOO
• Yellow Onion, diced
• 1 clove Garlic, crushed & minced
• ½ C Cremini Mushrooms, diced
• 2 Handfuls Fresh Spinach
• 300g Ricotta
• 2 Tbsp. Fresh Basil, chopped
• 2 Tbsp. Fresh Parsley, chopped
• ½ Tsp. Red Pepper Flakes
• 1 Tsp. Dried Oregano
• Sea Salt / Cracked Pepper
• 3 Tsp. Grated Parmesan

 

• Fresh Parsley, chopped - Garnish

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1. Add the onion and a pinch of sea salt. Stir and cook 5 minutes. Add the cremini mushrooms, dried oregano, and another pinch of sea salt. Stir and cook 3 minutes.

 

1. Add the spinach, another pinch of sea salt, and cover. Cook 1 – 2 minutes until spinach has wilted. Remove cover, stir, and continue to cook another 2 – 3 minutes. Remove pan from heat and set aside to cool 5 minutes.

 

1. In a small mixing bowl, add the ricotta, basil, parsley, and ½ tsp. sea salt & cracked pepper. Use a fork to mix together.

 

1. Fold the mushroom mixture into the ricotta and stir until everything is combined. Set aside until potatoes are finished.

 

1. Once potatoes have cooled enough to handle, use a knife to cut a square deep into the potato almost to the bottom. Once the square is cut, use a spoon to scoop out the potatoes leaving an empty, fillable space. Reserve or discard potatoes.

 

1. Return the hollowed-out potatoes to the oven for 5 minutes. Remove and set onto a wire cooling rack.

 

1. Stuff the creamy ricotta mixture into the potatoes until they are all stuffed and mixture is gone. Sprinkle a ½ tsp. of grated parm over each potato and return them to the baking sheet.

 

1. Place the potatoes back into the oven to bake for 5 minutes.

 

1. Remove and set onto a wire cooling rack.

 

1. For service, garnish with fresh chopped parsley and ENJOY!