Place potatoes on a heat-proof plate, poke holes in them with a fork, and microwave for 8 minutes.
Slice in half and scoop out the insides, leaving a 1/4" edge all the way around. (Reserve the insides for another use, like mashed potatoes.)
Line a rimmed baking sheet with aluminum foil and place the potato halves with the skin side up. Brush with melted butter and sprinkle a little bit of sea salt on each skin.
Broil on high on the middle rack for 3 minutes. Remove from oven, use tongs to flip over, and brush the insides with melted butter. Sprinkle with sea salt and return to oven to broil for an additional 3 minutes.
Remove from oven and turn it down to 400 degrees Fahrenheit.
In a small bowl, stir the Italian Herbs paste into the ricotta.
Using a melon baller, place a scoop of ricotta mixture inside each potato skin. Sprinkle shredded cheese over the tops.
Bake for 10-12 minutes, or until cheese melts and caramelizes.
Sprinkle with parsley before serving.
You can serve with jarred pizza sauce or enjoy on their own.