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Preheat oven to 375F. Pierce potatoes several times with a fork. Bake about 1 hour, or until crisp outside and cooked through. Transfer to a baking sheet and cool 5 minutes. Cut off top third of potatoes. Scoop out potato from bottoms into a bowl, leaving 1/4 inch thick shell. Scoop potato from tops and add to same bowl. Discard tops. Mash potato with half the sour cream, half the horseradish and butter. Season with salt and pepper to taste. Spoon into potato shells, dividing equally. Mix remaining sour cream and horseradish in a bowl. Stir in dill. (Potatoes and sour cream topping can be made 1 day ahead. Cover and chill.) Preheat oven to 400F. Place potatoes in baking pan and bake about 50 minutes if chilled, 20 minutes if not, or until heated through and golden brown. Spoon sour cream topping on each.
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Serving Size: 1 Serving (291g) | ||
Recipe Makes: 4 | ||
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Calories: 447 | ||
Calories from Fat: 260 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.9g | 39 % | |
Saturated Fat 17.9g | 90 % | |
Monounsaturated Fat 7.7g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 74.1mg | 23 % | |
Sodium 73.9mg | 3 % | |
Potassium 1032.7mg | 27 % | |
Total Carbohydrate 42.2g | 12 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 36.7g | ||
Protein 7.6g | 11 % | |
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: 447
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