Scrub and pierce potatoes; rub each with 1 teaspoon butter. Place on a baking sheet. Bake at 375? for 1 hour or until tender.
Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onion until tender; set aside.
When potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out pulp, leaving a thin shell. In a bowl, mash pulp with remaining butter. Stir in the milk, egg, salt and pepper. Stir in the cheese, bacon and onion.
Spoon into the potato shells. Place on a baking sheet. Bake at 375? for 20-25 minutes or until heated through.
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|Serving Size: 1 Serving (446g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 280 (47%)|
|Amt Per Serving||% DV|
|Total Fat 31.1g||41 %|
|Saturated Fat 17g||85 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 75.3mg||23 %|
|Sodium 413.5mg||14 %|
|Potassium 1645mg||43 %|
|Total Carbohydrate 65.8g||19 %|
|Dietary Fiber 8.1g||33 %|
|Sugars, other 57.6g|
|Protein 15.1g||22 %|
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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: 594
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