4 baking potatoes, scrubbed clean
Olive oil, for brushing
1 cup whole-milk ricotta cheese
1 cup freshly grated fontina cheese
½ cup sour cream
2 tablespoons unsalted butter
1 egg, beaten
2 tablespoons chopped chives, plus more for garnish
2 tablespoons chopped flat-leaf parsley
1 teaspoon garlic powder
1 teaspoon hot sauce
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Preheat oven to 375°F. Arrange potatoes on a baking sheet and brush with olive oil. Sprinkle with salt and bake for 1 hour.
Allow potatoes to cool slightly, then cut in half and scoop flesh into a mixing bowl, leaving the shells intact. Add the ricotta, fontina, sour cream, butter, egg, chives, parsley, garlic powder, hot sauce, salt, and pepper to the bowl. Mash with a potato masher until combined. Scoop the mixture back into the potato halves.
Transfer the potatoes to a 13x9-inch baking dish and bake for 15 minutes longer. Finish with chopped chives.
Recipe created by Jen Plaggemars, Chef, Registered Dietitian & Personal Chef, Grand Rapids, Michigan