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Suggest a better descriptionScrub potatoes, pierce with fork several times and bake in a preheated 375 degree oven for 1 hour, or until soft. Slice 1-inch off the top of each potato, cutting lengthwise. Scoop out pulp into a warm bowl, leaving 1/8-inch shell and being carefull not to tear skin. Preheat oven or broiler to 400 degrees. Press pulp through potato ricer into a large bowl, or mash with a fork. Add melted butter, cream cheese, sour cream or creme fraiche, Parmesan cheese, herbsm salt and pepper to taste. Beat until light and fluffy. Spoon mixture into shells, mounding slightly. Or put stuffing in a pastry bag fitted with decorated tip and pipe into shells. Place pottoes into a baking dish or on a baking sheet. Place in oven or broiler until tops begin to turn golden brown, about 1- to 15 minutes for an oven or 4-5 minutes in a broiler/ Nutritional info per serving: 645 cal; 15.4g pro, 53.8g carb, 43.9g fat Source: James McNairs Potato Cookbook Miami Herald 11/9/95
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Serving Size: 1 Serving (1176g) | ||
Recipe Makes: 4 | ||
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Calories: 3326 | ||
Calories from Fat: 2792 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 310.2g | 414 % | |
Saturated Fat 179.7g | 899 % | |
Monounsaturated Fat 78.7g | ||
Polyunsanturated Fat 12.9g | ||
Cholesterol 953.8mg | 293 % | |
Sodium 2459.3mg | 85 % | |
Potassium 2565.4mg | 68 % | |
Total Carbohydrate 95.7g | 28 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 90.8g | ||
Protein 54.4g | 78 % | |
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: 3326
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