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Suggest a better descriptionWash and dry potatoes. Bake at 400 deg until crisp - about 45 minutes. Remove and cool. Slice potatoes in half lengthwise and scoop out pulp, reserving the shells. Mash pulp with fork or beater. Add butter. Slowly mix in sour cream and milk. Add onions and pepper to taste. Beat until fluffy. Spoon mixture back into shells; sprinkle with parmesan cheese. Bake at 350 deg 15-20 minutes.
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Serving Size: 1 Serving (30g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 74 | ||
Calories from Fat: 63 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 4.3g | 21 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 18.6mg | 6 % | |
Sodium 53.1mg | 2 % | |
Potassium 60.1mg | 2 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 1.8g | ||
Protein 1g | 1 % | |
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: 74
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