Use the Russet Potatoes setting I add 5% 45min. Prick the potatoes with a fork, coat with cooking spray, coarse sea salt and place on a baking sheet bottom rack. When the potatoes are cooked, cut the tops off and scoop out the flesh, leaving a 1cm shell. Return the shells to the oven for 10 minutes. Combine the ricotta with the potato flesh, garlic, chives and parsley and season to taste with salt and pepper. Fill each potato shell with the ricotta and herb mixture and return to the oven for 10 minutes. Top with the sweet chili sauce if desired. Source: <a