Preheat oven to 425 degrees F. Scrub and dry potatoes. If desired, rub with a little vegetable oil or vegetable shortening. Prick in several places with fork. Bake in preheated oven for 1 hour. Reduce oven temperature to 350 degrees F. Cut potatoes in half lengthwise and allow to cool long enough to handle. Hold with a thick potholder or oven mitt and scoop out flesh with bowl of spoon, being careful to leave shells intact (about 1/4-inch thick). Add 1 cup of the cheese, plus the sour cream, butter, onion, parsley, horseradish (if using), pepper and salt, to the potato flesh. Mash with potato masher or beat until smooth in an electric mixer. Fill potato shells with mixture; sprinkle with remaining cheese. Bake at 350 degrees F for 20 minutes. Sprinkle bacon over potatoes for last few minutes of baking. Garnish with plenty of minced fresh parsley. Posted by Joan Macdiarmid to the Fidonet National Cooking echo 5-98 Posted to MM-Recipes Digest by "Rfm"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (181g)|
|Recipe Makes: 8|
|Calories from Fat: 208 (60%)|
|Amt Per Serving||% DV|
|Total Fat 23.1g||31 %|
|Saturated Fat 12.7g||63 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 71.2mg||22 %|
|Sodium 522.9mg||18 %|
|Potassium 550.3mg||14 %|
|Total Carbohydrate 20.8g||6 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 19.4g|
|Protein 14.8g||21 %|
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: 347
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.