Main Meals
Stuffed Potatoes with Spinach and Ricotta

Stuffed Potatoes with Spinach and Ricotta

PREPARATION 1 hr 15 min
INGREDIENTS 8
SERVINGS 8
DIFFICULTY Medium

Instructions

1

Wrap the potatoes in aluminum foil.

2

Bake at 180°C (356°F) for 1 hour or until soft to the touch.

3

In a bowl, combine spinach, onion, chili, bacon, ricotta, and season with granulated chicken broth, salt, and pepper, mixing well.

4

Make two crosswise cuts on the top of the potatoes and stuff with the spinach mixture.

5

Return to the oven at 180°C (356°F) for 4 minutes.
INGREDIENTS
Ingredients
4 tablespoons of finely chopped red onion
Salt and pepper to taste
8 large white potatoes
150 g pre-fried bacon
1 pinch of granulated chicken broth
250 g natural ricotta
250 g La Huerta Spinach (previously thawed) 250 g La Huerta Spinach (previously thawed)
1 serrano chili, seeds removed, finely chopped
Stuffed Potatoes with Spinach and Ricotta
PREPARATION
1 hr 15 min
INGREDIENTS
8
SERVINGS
8
DIFFICULTY
Medium
INGREDIENTS
4 tablespoons of finely chopped red onion
Salt and pepper to taste
8 large white potatoes
150 g pre-fried bacon
1 pinch of granulated chicken broth
250 g natural ricotta
1 serrano chili, seeds removed, finely chopped

Stuffed Potatoes with Spinach and Ricotta

1

preparation mode
Wrap the potatoes in aluminum foil.

2

preparation mode
Bake at 180°C (356°F) for 1 hour or until soft to the touch.

3

preparation mode
In a bowl, combine spinach, onion, chili, bacon, ricotta, and season with granulated chicken broth, salt, and pepper, mixing well.

4

preparation mode
Make two crosswise cuts on the top of the potatoes and stuff with the spinach mixture.

5

preparation mode
Return to the oven at 180°C (356°F) for 4 minutes.