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| Chef | |
| Submitted | June 27th 2010 |
| Cuisine | Australian |
| Category | Side |
| Level | Beginner |
| Servings | 3 |
| Rating |
Ingredients
750g small red potatoes
1 tablespoon olive oil
Coarse salt and fresh ground pepper
1/2 cup ricotta cheese
2 tablespoons grated parmesan cheese
Zest from 1/2 lemon
Olive oil for drizzling
Directions
Pre-heat oven to 230C. Drizzle potatoes with oil, salt and pepper. Seal in foil envelope. Bake 40 mins.
Combine all other ingredients.
When potatoes are done, cut with X and squeeze open. Place a large spoonful of ricotta on each potato. Top with a little more salt pepper and oil.
Combine all other ingredients.
When potatoes are done, cut with X and squeeze open. Place a large spoonful of ricotta on each potato. Top with a little more salt pepper and oil.
Citation: http://framed-mylifeonepictureatatime.blogspot.com/2010/05/lemon-ricotta-potatoes.html