Recipe courtesy of Sunny Anderson
Sunny's Twice-Baked Lasagna Potatoes
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- Level: Easy
- Total: 1 hr 45 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1103
- Total Fat
- 70 g
- Saturated Fat
- 35 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 6 g
- Sugar
- 9 g
- Protein
- 65 g
- Cholesterol
- 275 mg
- Sodium
- 1919 mg
A twice-baked potato takes a bit of work, but it is worth it and if you pack it right it’s the whole meal. That’s what I’ve done here; don’t forget that a potato is a vegetable and a tomato is a fruit! It's a well balanced meal with the best food group — cheese! This is made even faster if you find the potatoes you microwave instead of bake until tender. Go ahead, no one will know it’s a once-baked potato, but us.
- Level: Easy
- Total: 1 hr 45 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1103
- Total Fat
- 70 g
- Saturated Fat
- 35 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 6 g
- Sugar
- 9 g
- Protein
- 65 g
- Cholesterol
- 275 mg
- Sodium
- 1919 mg
Ingredients
Potatoes:
Meat:
Ricotta:
Topping:
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Directions
- For the potatoes: Preheat the oven to 425 degrees F. Place the potatoes on a baking sheet fitted with a baking rack and poke them with a few holes with the tines of a fork. Drizzle with oil all over and season with salt and pepper. Bake until fork tender, 50 to 55 minutes.
- When cool enough to handle, slice each potato in half lengthwise and use a spoon to scoop the flesh out leaving enough in the bottom and sides so that the potato halves are sturdy.
- Add equal amounts of mozzarella cheese to the inside base of each potato half. Place the potato flesh in a large bowl. Add the lemon zest, Italian seasoning, chile flakes, a pinch of salt and a few grinds of black pepper to the bowl. Mash everything together and add it back to the potato shells and press down.
- For the meat: In a large pan on medium-high heat, add the oil, beef and sausage. Cook while breaking chunks up into bits until browned, 5 to 8 minutes. After about 4 minutes, add the onion and continue cooking until softened and tender.
- When the meat mixture is about a minute away from being finished, stir in the Italian seasoning and marinara sauce. Spoon equal amounts of the meat into each potato half.
- For the ricotta: In a medium bowl stir together the ricotta, egg, mozzarella, Parmesan, parsley and salt. Add this mixture in equal amounts to each potato half.
- For the topping: Pour marinara sauce over each potato half and top with the mozzarella. Place the potato halves back into the oven and bake until the tops are bubbly and golden, about 20 minutes. Serve warm.
