Bake potatoes in a preheated oven (400 degrees) for 45 to 60 minutes. Test with a fork for doneness. Potatoes should be cooked, but firm. Cool slightly. Melt butter in a saucepan. Cut potatoes in half lengthwise. Run a knife around the inside edge of each potato, about 1/4 inch inside the skin to loosen pulp and then scoop out pulp with a spoon, leaving a potato shell (save potato pulp for home fries or hash). Using a pastry brush, brush melted butter inside and outside of potato shells. Put shells back into the oven on a cookie sheet for 15 minutes to brown slightly. Meanwhile, put remaining butter into a heavy skillet and heat until bubbly. Add eggs and stir until firm but not dry. Turn off the heat. Add broccoli and green onions. When potato shells have browned, remove from oven and fill with egg and broccoli mixture, dividing it equally between the 12 potato halves. Top with shredded cheese and place under a broiler until cheese is bubbly. Serve hot with warm corn muffins spread with green pepper jelly. Tips: egg substitute can be used in place of who1e egg, margarine in place of butter, and low-sodium/low-fat cheese instead of regular cheese for a more heart-hea1thy entree. Potatoes can be prepared a day ahead and kept covered with foil and refrigerated. They need only to be browned and stuffed before serving. Owner says dish is easy to make and healthy too. The Marlborough Bed & Breakfast, Woods Hole, Mass. Printed in Rise & Dine; Savory Secrets from Americas Bed & Breakfast Inns, by Marcy Claman, 1995. MC formatted by Brenda Adams
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (947g)|
|Recipe Makes: 6|
|Calories from Fat: 666 (53%)|
|Amt Per Serving||% DV|
|Total Fat 74g||99 %|
|Saturated Fat 30.7g||153 %|
|Monounsaturated Fat 25.5g|
|Polyunsanturated Fat 7.8g|
|Cholesterol 2180.8mg||671 %|
|Sodium 988.9mg||34 %|
|Potassium 2333.4mg||61 %|
|Total Carbohydrate 72.8g||21 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 67.2g|
|Protein 78.7g||112 %|
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: 1258
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!