Ricotta and Bacon Twice Baked Potatoes6:30:00 PM
Anyway, I thought that some ricotta cheese could replace the sour cream and the cheddar cheese in a typical twice baked recipe. But since ricotta has a tendency to be bland, I wanted something to add some additional flavor. I had a bell pepper on hand, so that went in, but I needed something else to give a little oomph to the recipe. My eye settled on the real bacon bits we picked up the weekend previous, and well, in my household anything is better with bacon in it, so I thought I'd give it a whirl.
My husband was a little doubtful that I was messing with one of his favorite recipes, but I guess everything is better with bacon in it--he has given me his blessing to do this version again! The recipe is gluten free, for those of you concerned with that. Enjoy!
Ricotta and Bacon Twice Baked Potatoes
3 already baked large baking potatoes
1/3 cup part skim ricotta cheese
1/2 of a medium bell pepper
1/4 cup real bacon bits or crumbled bacon
Salt and pepper to taste
While the potato flesh is in the microwave, dice the bell pepper. Use a potato masher to break up the potato flesh. Put the ricotta cheese, bell pepper, and bacon in the bowl.
Season to taste and mix well. Keep in mind the ricotta is very mild in taste so you’ll want to be liberal with the salt and pepper. Spoon mixture into potato shells.
Bake until starting to brown on top and heated through, around 15 minutes. Enjoy!
Sometimes I link up at the following places: 413 Sparrow Lane, 504 Main, A Little Tipsy, Beyond the Picket Fence, Blessed with Grace, Crafty Scrappy Happy, Eat at Home, Finding Fabulous, Gingersnap Crafts, House of Hepworths, How to Nest for Less, Made in a Day, MomTrends, Not Just a Housewife, Organizing Junkie, Positively Splendid, Simply Sugar and Gluten Free, Six Sisters Stuff, Sugarbee Crafts, Tidy Mom, The Finer Things and I Dream of Clean’s Spring Cleaning Challenge, The Finer Things in Life, The Grant Life and The King's Court IV.