Scrub and dry potatoes. Pierce with fork. Microwave on high for 8 to 10 minutes or until soft. Or bake at
350° F for 1 hour or until soft.
Cut potatoes in half. Scoop out flesh into medium bowl, leaving ¼ inch around edge of potato.
Mash with fork, or mix with a hand held mixer adding the egg, nutmeg, chives and Alouette until well mixed.
Spoon back into potato shells. Top with bacon.
Place on microwave-safe dish and microwave on high for 1 to 2 minutes or until thoroughly heated. Or place on oven-safe dish and bake 15 minutes at 350° F or until thoroughly heated.
Sprinkle with green onion.
*Look for real bacon pieces in the aisle with the salad dressings. Or you could fry 1 to 2 strips of bacon very crisp, drain and crumble.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (121g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 11 (11%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 46.5mg||14 %|
|Sodium 22.4mg||1 %|
|Potassium 473.5mg||12 %|
|Total Carbohydrate 19g||6 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 16.5g|
|Protein 3.6g||5 %|
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: 99
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