Yield
32 pieces (serving size: 2 halves)

How to Make It

Step 1

Pick potatoes that are all about the size of a Ping-Pong ball so that they finish cooking at the same time.

Step 2

Preheat oven to 375º. Rub the potatoes with the oil and place on a baking sheet. Roast for 25 to 30 minutes, or until just tender. Cool to room temperature.

Step 3

In a small bowl, whisk together the ricotta and the egg white until smooth. Stir in the remaining ingredients and mix well.

Step 4

Slice each potato in half. With a serrated citrus spoon or a slightly pointed teaspoon, scoop out a little of the flesh in each potato half. If the potato halves don't sit level, slice a tiny sliver off the bottom so they stand upright.

Step 5

Preheat oven to 400º. Use a teaspoon to mound the ham-and-cheese mixture into the scooped-out potato halves. Place the filled potatoes on an ungreased baking sheet and bake for 12 to 18 minutes, or until hot and just beginning to brown on top.

Step 6

How Kids Can Help: Measure and mix ingredients; scoop out potatoes and fill them.

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