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Suggest a better descriptionScrub potatoes thoroughlty, and rub skins with oil; bake at 400 degrees for 1 hour to 1-1/4 hours or until done. Allow to cool to touch. Slice skin away from top of each potato. Carefully scoop out pulp, leaving shells intact; mash pulp. Cook bacon until crisp; drain and crumble, reserving 3 tablespoons drippings in skillet. Saute onion in bacon drippings until tender. Combine potato pulp, bacon, onion, cheese, sour cream, salt, and pepper, mixing well. Stuff shells with potato mixture; sprinkle each with 1/8 teaspoon paprika. Bake at 350 degrees for 15 ot 20 minutes or until heated thoroughly. SOURCE: Southern Living Magazine, October, 1979. Typed for you by Nancy Coleman
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Serving Size: 1 Serving (471g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 642 | ||
Calories from Fat: 311 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.5g | 46 % | |
Saturated Fat 13.7g | 69 % | |
Monounsaturated Fat 13.6g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 61.9mg | 19 % | |
Sodium 544mg | 19 % | |
Potassium 1738.5mg | 46 % | |
Total Carbohydrate 69.4g | 20 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 64.2g | ||
Protein 16.1g | 23 % | |
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: 642
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