Cut a thin slice from the bottom of each potato to form a flat base; brush potatoes evenly with oil, and place on a baking sheet.
Bake at 350? for 45 minutes or until tender. Remove from oven, and let cool slightly.
Cut a thin slice from the top of each potato. Carefully scoop out potato pulp into a bowl, leaving shells intact. Add shredded Cheddar cheese and next 5 ingredients to potato pulp in bowl, and beat at medium speed with an electric mixer until smooth and creamy. Stir in green chiles. Spoon mixture evenly into each potato shell, and place on baking sheet.
Bake potatoes at 350? for 20 minutes or just until lightly browned. Garnish, if desired.
Grove notes: We use olive oil instead. Also sprinkle a little kosher salt on the potatoes when they first go into the oven. Sub heavy cream for buttermilk. Omitted green chilies. Added chili powder and fresh chopped parsley.
A small melon baller is perfect for scooping out the potato pulp.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (191g)|
|Recipe Makes: 6|
|Calories from Fat: 75 (37%)|
|Amt Per Serving||% DV|
|Total Fat 8.4g||11 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 1g|
|Cholesterol 17.2mg||5 %|
|Sodium 162.3mg||6 %|
|Potassium 680.4mg||18 %|
|Total Carbohydrate 27.8g||8 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 24g|
|Protein 5.8g||8 %|
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Calories per serving: 205
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