Scrub potatoes and prick several times with a sharp knife. Oil the potato and bake at 425 for 40-60 minutes. Remove from oven and cool.
Cut a thin slice crosswise from both ends of the potato. This will allow the potato to sit on the plate. Cut the potato in half crosswise. Carefully scoop out the pulp leaving a 1/4 inch shell.
Whip the potato pulp along with the rest of the ingredients. Place mashed potato mixture in a pastry bag. Using a star tip, pipe mixture into each potato half. Garnish with chopped parsley.
Potatoes can be made ahead of time, covered and refrigerated. When ready to serve brush skins with oil and reheat in oven.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (272g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 262 (59%)|
|Amt Per Serving||% DV|
|Total Fat 29.2g||39 %|
|Saturated Fat 15.9g||80 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 79.9mg||25 %|
|Sodium 945.4mg||33 %|
|Potassium 871.9mg||23 %|
|Total Carbohydrate 34.2g||10 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 30.1g|
|Protein 12.9g||18 %|
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: 444
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.