Try this Twice-Baked Potatoes with Cheese and Chilies recipe, or contribute your own.
Suggest a better descriptionScrub and dry the potatoes. Cut a small, deep slit in the top of each potato. Set the potatoes on the middle rack of a preheated 375F. oven and bake for about 1 hour, or until potatoes are tender when pierced with a fork. Let potatoes cool slightly, cut off the tops and scrape the potato pulp into a bowl. So not scrape so deeply that you tear the potato skin. Salt and pepper the potato shells; reserve. Mash the potato pulp and stir in 4 Tbs chopped olives, diced green chilies, and enough heavy cream to give the mixture the desired consistency. Season to taste with salt and pepper, and stir in 1/2 cup grated cheese. Divide the potato mixture equally among the shells, mounding the filling slightly. Sprinkle with additional grated cheese and place on baking sheet. Bake again at 400F., until potatoes are hot and cheese is bubbling. Top each potato with a generous dollop of sour cream, and add a black olive if you like. Serve immediately.
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Serving Size: 1 Serving (400g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 365 | ||
Calories from Fat: 72 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8g | 11 % | |
Saturated Fat 4.7g | 23 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 23.9mg | 7 % | |
Sodium 78mg | 3 % | |
Potassium 1576.1mg | 41 % | |
Total Carbohydrate 67.6g | 20 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 62.8g | ||
Protein 8.5g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 365
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