Adapted from: http://simplygluten-free.com/blog/2012/04/gluten-free-horseradish-mushroom-baked-potatoes-recipe.html
Position the rack of your oven in the middle and preheat it to 350(F) degrees.
Coat the potatoes in oil and salt. Bake for one hour. Allow to cool until cool enough to handle.
Sauté the mushrooms, garlic, salt, & pepper in olive oil over medium heat until the vegetables start to brown. Remove from heat.
Slice the potatoes in half lengthwise and scoop out the flesh leaving a ¼ inch layer of the flesh in the potato skins. place the potato skins on a baking sheet.
Mash the potatoes with a little salt and pepper. Combine mashed potatoes, chives, mushroom mixture, sour cream, and horseradish. Spoon the mixture into the potato skins and bake for 15-20 minutes or until hot and the tops are starting to brown.
Sprinkle the remaining chives on top of the potatoes and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (247g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 30 (16%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 603.2mg||21 %|
|Potassium 945.7mg||25 %|
|Total Carbohydrate 37g||11 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 33.9g|
|Protein 5.9g||8 %|
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Calories per serving: 192
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