Preheat oven to 375.
Prick potatoes and back for 1 hour and 15 minutes until tender. Let cool until it can be handled.
Cut potatoes into 1/4's; scoop pulp, leaving about 1/4 inch thick shell.
Put potato shells on rack in broiling pan, skin down, and brush with butter.
Broil with top about 5 inches from heat for 8-10 minutes or until crisp and brown. Top with cheese and broil again until cheese is melted.
Serve with sour cream and green onions.
Sometimes I serve with ranch dressing instead.
I sometimes microwave the potato until tender and then proceed with instructions.
I use the saved potato pulp to make mashed potatoes, or toss in at the end of a stew.
Feel free to add cooked bacon bits during the cheese adding stage.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (223g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 94 (37%)|
|Amt Per Serving||% DV|
|Total Fat 10.4g||14 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 28.5mg||9 %|
|Sodium 127.5mg||4 %|
|Potassium 825.7mg||22 %|
|Total Carbohydrate 34.6g||10 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 32g|
|Protein 7.7g||11 %|
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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: 257
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