Brush potatoes lightly with Olive Oil. Place in a 425 degree oven and bake for 1hour. (I turn the potatoes over at the half way point)
Let potatoes cool so you can handle. Cut potatoes in 1/2 length wise. Carefully scoop out the Potato making sure not to tear the skin and place in a bowl. I use a ricer to mash my potatoes but use a mixer if that is what you have. Add all the other ingredients and mix well. Scoop back into the shell of the potatoes and top with additional cheese. Bake in a 350 degree over for about 30 minutes.
Make extra and freeze
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (345g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 518 (71%)|
|Amt Per Serving||% DV|
|Total Fat 57.5g||77 %|
|Saturated Fat 36.4g||182 %|
|Monounsaturated Fat 15.2g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 158.5mg||49 %|
|Sodium 592.1mg||20 %|
|Potassium 1012.2mg||27 %|
|Total Carbohydrate 41.2g||12 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 38.1g|
|Protein 14.5g||21 %|
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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: 725
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