Baked Potato With Ricotta
50 mins (prep 5, cooking 45)
7 ingredients
4 servings
I was playing around with toppings for baked potatoes and I came up with this. Very simple and tastes good. The "residents" here at the home don't like sour cream w/out sugar(!), I think it is a Cuban thing, so we came up with another alternative.

Categories:  served-hot , <-60-mins , side-dish , beginner-cook , north-american , comfort-food , taste~mood , kosher , free-of... , low-sodium , low-in... , time-to-make , egg-free , low-calorie , easy , presentation , american , inexpensive , potato , southern-u.s. , vegetable ,
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Serving Size (1.38 g)
Servings 4
Amount per Serving
Calories 2.31 Calories from Fat 0.09
% Daily Value *
Total Fat 0.01g 0.04%
Saturated Fat 0.0g 0.03%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 0.45mg 0.08%
Total Carbohydrate 0.52g 0.69%
Dietary Fiber 0.08 g 1.29%
Sugars 0.03 g %
Protein 0.1g 0.76%
Vitamin A 0.0IU% Vitamin C 0.07mg%
Calcium 1.46mg% Iron 0.03mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
skim milk ricotta cheese, fresh parsley leaves, fresh ground black pepper