Bon Appetit Nov 2002
Preheat oven to 400, pierce potatoes in several places, brush with oil. Place potatoes on oven rack and bake till tender (about 55 minutes).
Cut off thin slice from both short end of each potato and discard. Cut each potato crosswise in half and stand on its small flat end. Using teaspoon scoop out cooked potato pulp from each half leaving 1/3 inch thick shell and forming a potato cup.
Place cups in a baking dish. Place pulp in mixing bowl, add cheese, sour cream, milk and cayenne. Mash until blended and almost smooth. Season with salt and pepper. Mound mashed potato into the cups.
Melt butter in skillet over medium heat. Add shallots and saute till tender and brown, about 12 minutes. Top potato cups with shallots. (Can be made a day ahead, cover and chill)
Preheat oven to 350 and bake potatoes till heated through, about 20 minutes. Sprinkle with parsley and serve.
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Serving Size: 1 Serving (267g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 325 | ||
Calories from Fat: 134 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.9g | 20 % | |
Saturated Fat 9.5g | 48 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 44.6mg | 14 % | |
Sodium 217.3mg | 7 % | |
Potassium 901.1mg | 24 % | |
Total Carbohydrate 39.1g | 12 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 36.7g | ||
Protein 12g | 17 % | |
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: 325
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