Wash potatoes and dry . Rub with oil and salt. Wrap in foil and bake in a 400f oven until done, about 1 hour. Let cool for 15 minutes.
For each potato, cut off the top 1/4th. Remove and discard the peel from that piece and keep the pulp in a bowl. Using a melon ball tool or spoon, scoop out the potato pulp and add to the bowl.
Add the remaining ingredients, except the butter, to the bowl and thoroughly mix together, smashing with a fork. Spoon the mixture back into the potato shells.
Drizzle with butter.
Place the stuffed potatoes on an indirect grill or oven preheated to 350f until cooked through, about 20
minutes if warm, about 30 if made ahead and refrigerated.
You can make them ahead up until the point that they are stuffed and then keep them refrigerated until ready to put in the oven.
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|Serving Size: 1 Serving (94g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 449 (88%)|
|Amt Per Serving||% DV|
|Total Fat 49.8g||66 %|
|Saturated Fat 22.5g||113 %|
|Monounsaturated Fat 13.7g|
|Polyunsanturated Fat 10.9g|
|Cholesterol 94.7mg||29 %|
|Sodium 487.4mg||17 %|
|Potassium 76.3mg||2 %|
|Total Carbohydrate 1.1g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.9g|
|Protein 15.4g||22 %|
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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: 509
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