Herbed Ricotta and Fontina Twice Baked Potatoes


Serves 8


  • 4 baking potatoes, scrubbed clean

  • Olive oil, for brushing

  • Kosher salt

  • 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