Stuffed potatoes (4)
Instructions
Boil the potatoes until they are tender but still firm.
Work the ricotta with the eggs, the Parmesan cheese, 50 g butter, a pinch of salt and pepper and nutmeg.
Peel the potatoes and remove.
Combine the ricotta potato pulp and distribute the mixture into potatoes.
Place the potatoes in a buttered baking dish, cover with aluminum foil and bake at 180 degrees for 30 minutes; 10 minutes before the end, remove the aluminum foil and grill.
