Ricotta and Bacon Twice Baked Potatoes

6:30:00 PM


This recipe came out of a need for a side one evening and a lack of "normal" ingredients. I wanted to make twice baked potatoes out of some leftover baked potatoes, but my normal recipe calls for sour cream, and I was fresh out--probably because of my new favorite breakfast recipe--Blueberry and Sour Cream Refrigerator Oatmeal!

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


Preheat oven to 400F. Cut the potatoes in half lengthwise. Carve the potato flesh out of the shells and put the flesh in a microwave safe bowl, leaving about 1/4 of an inch to the shell. Set aside shell. Warm up potato flesh in the microwave if they are leftovers (this cuts down on cooking time in the oven).  

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.

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Rachel manages to balance working as a full time architect and a full time mom of 3 girls by finding a creative outlet in DIY, crafts, and cooking.

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16 comments

  1. NikiJuly 3, 2012 at 5:16 AM

    They look absolutely delicious. Ricotta looks like a great substitute. I have been wanting to make some fresh ricotta. I am a little terrified though. :P

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    Replies
    1. architectureofamomJuly 5, 2012 at 10:14 PM

      I've never made fresh ricotta, or any cheese, for that matter. Do you have a recipe that you are going to try?

      Delete
  2. Jess CoxJuly 3, 2012 at 8:23 AM

    I saw you on the blog hop and wanted to stop by! I'm really glad that I did! These look delicious! You've got a new follower in me!

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  3. BonnieJuly 3, 2012 at 9:40 AM

    What a great blog you have! Can't wait to try some of your recipes! New follower from from the blog hop!

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  4. HelenJuly 3, 2012 at 11:03 AM

    Looks delicious! My husband would be thrilled with the addition of ricotta. Stopped by from the blog hop- love the site!

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  5. thistlewoodfarmJuly 3, 2012 at 10:27 PM

    Rachel,

    Those look amazing! What a great recipe....I love ricotta cheese!

    blessings,
    karianne

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    Replies
    1. architectureofamomJuly 5, 2012 at 10:15 PM

      Thanks for stopping by! I hope you try the recipe.

      Delete
  6. JennJuly 6, 2012 at 11:14 PM

    I like the idea of adding Ricotta - great way to switch things up. I think I am going to have to try your oatmeal recipe too.

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  7. Christine @ First Home...Love LifeJuly 7, 2012 at 10:20 PM

    This looks ridiculously good! I hope you will stop by on Wednesdays at www.FirstHomeLoveLife.com for my recipe link up party!

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  8. BrandiJuly 8, 2012 at 11:06 PM

    Great recipe, Rachel. Your potatoes look so delicious. Thanks so much for stopping by my blog. I appreciate your comments on the pillow I made.

    PS. Your email shows as a no reply blogger. Which basically means if you leave a comment I can not respond to you through email. To change this, go to your blogger dashboard, click "edit user profile", then check "show my email address" and save! Hope you find this info helpful! Have a wonderful week.

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    Replies
    1. architectureofamomJuly 8, 2012 at 11:11 PM

      Thanks for the tip. I have made the change you suggested! Thanks for coming by!

      Delete
  9. Six SistersJuly 10, 2012 at 3:51 PM

    These twice baked potatoes look amazing and delicious! Thanks for sharing this recipe with all of us. Thanks for joining us for "Strut Your Stuff Saturday". We loved having you and hope you'll be back soon! -The Sisters

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  10. LizJuly 11, 2012 at 12:48 PM

    And Pinned! Yum
    LB
    www.accordingtol.com

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  11. Lauren @ mercy(INK)July 11, 2012 at 4:01 PM

    Ok I'm drooling! They look AMAZING!

    Please share with the mamas at All Things (Heart)&(Home) Link Party at www.mercyinkblog.com --- they will adore this recipe!

    blessings,
    lauren

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  12. Nicky @ Pink Recipe BoxJuly 13, 2012 at 6:37 AM

    Yum! I love twice-baked potatoes but never would have thought of using ricotta. Can't wait to try these!

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  13. HeidiJuly 14, 2012 at 1:16 PM

    Oooh! Those sound yummy! I'm hosting a linky party "One Creative Weekend" at OneCreativeMommy.com. I'd love for you to visit and link up this idea and/or anything else you'd like to share.

    ReplyDelete