Sour Cream Twice Baked Potatoes
1) Preheat oven @ 425 degrees.
2) Wash potatoes. Lightly coat potatoes in vegetable oil. Bake for 45 minutes or until fork tender, on a baking sheet.
3) Cool until easy to handle. Using a sharp knife, carefully remove the top 1/4 section of each potato. Scoop out
potato flesh into a medium bowl, leaving 1/4-inch border throughout potato shell.
4) Mash potatoes, beat in sour cream, butter, chives, pepper and salt until smooth. Stir in shredded cheese. Add filling
to potato shells.
5) Bake for 20 minutes or until heated through and slightly golden on top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (272g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 348 | ||
Calories from Fat: 177 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.7g | 26 % | |
Saturated Fat 10.2g | 51 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 43.9mg | 14 % | |
Sodium 30.7mg | 1 % | |
Potassium 957.8mg | 25 % | |
Total Carbohydrate 39g | 11 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 34.3g | ||
Protein 5.7g | 8 % | |
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: 348
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