Baked Potatoes ''farcies à l'italienne''

There's nothing better on a chilly night than a baked potato stuffed with ricotta cream, prosciutto and parmesan cheese. A healthy, easy and tasty meal!

Chocolate-Hazelnut Peach Tart
by Feli Chic'Cuisine


Serves 4

  • 4 large potatoes

  • 250g (1 cup) ricotta

  • 50 ml sour cream

  • 50g (1/2 cup) Gouda cheese or Cheddar cheese

  • 4 Tbsp Parmesan

  • Prosciutto

  • chives, chopped

  • salt and black pepper


1. Preheat the oven to 220°C (425°F).

2. Wash the potatoes well, then dry. Wrap each potato in foil, place on a baking tray. Roast for 50-55 minutes or until tender.

3. Remove from oven and cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell.

4. In a large bowl, mash the pulp with ricotta, sour cream, salt and pepper. Spoon into potato shells.

5. Top the potatoes with prosciutto. Sprinkle with Gouda cheese, Parmesan and chives.


​​“There are painters who transform the sun to a yellow spot, but there are others who with the help of their art and their intelligence, transform a yellow spot into sun.” ― Pablo Picasso


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