Ricotta Stuffed Potatoes

This is what happened when my husband asked for twice baked potatoes and I had ricotta and broccoli leftover in the fridge. 

Ingredients:

 2 medium potatoes

1/2 cup ricotta

1/4 cup parmesan

1/2 tsp dry oregano

1 tbsp tahini

1/2 cup cooked broccoli cut in tiny florets

1 tbsp finely chopped red pepper

 

Bake your potatoes however you find most convenient: oven, microwave or air fryer. When cool enough to handle, cut the potatoes in half. Scoop out most of the potato leaving about a 1/4" around on the skins. Roughly mash the potatoes in a bowl with a fork and add the rest of the ingredients. Fill the potato skins and bake in a 400°F oven 15-20 minutes. Broil a couple of minutes too if you want some crispy bits on top.

Serves 2

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