Ricotta and Parmesan Twice Baked Potatoes

In this recipe I combined ricotta and
parmesan cheese to make a filling to
stuff baked russet potatoes and bake
them again for a cheesy twice baked potato.
The pepperoni adds a nice little surprise.

Ingredients:
6 medium russet baking potatoes
1 1/2 cups ricotta cheese
1 cup grated Parmesan cheese
12 small slices pepperoni
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg, beaten

Directions:
Microwave bake potatoes on high
10 minutes or until tender.
Preheat oven to 400 degrees F.
Cut each potato in half crosswise;
scoop out inside into large bowl,
leaving a thin shell.
Place two pieces pepperoni in each shell.
Mash potatoes until no lumps remain.
Stir in cheese, parsley, pepper
and egg until well blended.
Cut thin slice from bottom of each
potato half if needed to stand upright.
Place shells on ungreased 15×10-inch pan;
fill shells with potato mixture.
Bake about 20 minutes or until hot.
Garnish with a little fresh parsley.