Twice-baked potatoes
Source: William Sonoma
1. Preheat oven to 425.
2. Wrap each potato in aluminum foil and pierce several times with a fork.
3. Place the potatoes directly on the oven rack and bake until tender, about 1 hour.
4. Remove the foil and let the potatoes cool to room temperature.
5. Place the potatoes on a plate, wrap with plastic wrap and refrigerate overnight.
The next day, preheat the oven to 350.
1. Using the large holes of a box grater, grate the potatoes, including the skins.
2. Transfer to a bowl and sprinkle with the shallots, 1 3/4 cups of the cheese, the salt and white pepper on top.
3. Using your hands, gently toss the mixture together to combine, then fold in the sour cream in 2 additions.
4. Transfer the potato mixture to a 1 1/2 quart grtin dish. DO NOT COMPRESS.
5. Sprinkle the remaining 3/4 cup cheese on top.
6. Bake until the potatoes are hot and the cheese is golden brown. (about 30 minutes.)
EBAKE POTATOES THE DAY BEFORE.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (304g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 440 | ||
Calories from Fat: 212 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.6g | 31 % | |
Saturated Fat 14.9g | 74 % | |
Monounsaturated Fat 6.7g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 74.6mg | 23 % | |
Sodium 773.9mg | 27 % | |
Potassium 945.9mg | 25 % | |
Total Carbohydrate 39.3g | 12 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 36.9g | ||
Protein 19.4g | 28 % | |
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: 440
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