Stuffed Potatoes
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INSTRUCTIONS
1 Wash the potatoes and cook in boiling salted water for 20 minutes. 2 Strain and cut in half lengthways. Using a spoon, scoop out the potato into a bowl, being careful not to break the skins. 3 Mash the potatoes in the bowl and add the ham and butter. Mix together well. 4 Put this mixture back into the potato skins, and place in an ovenproof dish. Sprinkle the grated cheese on top, and grill for 10 minutes. The potato was grown by the Incas, and was discovered in Peru by Pizarro. It was brought to Europe in 1534.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (56g) | ||
| Recipe Makes: 4 servings | ||
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| Calories: 45 | ||
| Calories from Fat: 45 (100%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 5.1g | 7 % | |
| Saturated Fat 3.2g | 16 % | |
| Monounsaturated Fat 1.3g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 13.4mg | 4 % | |
| Sodium 0.7mg | 0 % | |
| Potassium 2.8mg | 0 % | |
| Total Carbohydrate 0.1g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0g | ||
| Protein 0.1g | 0 % | |
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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. |
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Calories per serving: 45
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