Try this Twice-Baked Potatoes with Parsnip recipe, or contribute your own.

Still searching for what to cook ?

Name: Twice-Baked Potatoes with Parsnip
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 1/2 c Chopped parsnip; 1/2 c Low-fat buttermilk; 1 ds Ground nutmeg; 1/3 c Finely chopped green onions; 2 tb Grated Parmesan cheese; 3 Garlic; 1/4 ts Pepper; 1/4 ts Paprika; 1/4 ts Hot sauce; 3 lg Baking potatoes, (2 pounds); 1/4 c Light cream cheese; 1 Egg white; 3/4 ts Salt

Find the most delicious recipes here

INGREDIENTS

1 1/2 c Chopped parsnip
1/2 c Low-fat buttermilk
1 ds Ground nutmeg
1/3 c Finely chopped green onions
2 tb Grated Parmesan cheese
3 Garlic
1/4 ts Pepper
1/4 ts Paprika
1/4 ts Hot sauce
3 lg Baking potatoes, (2 pounds)
1/4 c Light cream cheese
1 Egg white
3/4 ts Salt

Servings

INSTRUCTIONS

Bake potatoes at 450 degrees for 50 minutes or until done; let cool slightly. Cook chopped parsnip and garlic cloves in boiling water for 20 minutes or until tender, and drain. Mince garlic. Combine the parsnip, minced garlic, and cream cheese in a large bowl, and beat at medium speed of a mixer until smooth. Cut each potato in half lengthwise, and scoop out the pulp, leaving a 1/4-inch-thick shell. Add potato pulp, buttermilk, and the next 5 ingredients (buttermilk through egg white) to the parsnip mixture. Stir in the chopped green onions. Spoon potato mixture into shells. Combine the grated Parmesan cheese and paprika, and sprinkle over the potatoes. Bake at 400 degrees for 15 minutes or until the potatoes are thoroughly heated. Yield: 6 servings (serving size: 1 potato half). Per serving: 111 Calories; 3g Fat (20% calories from fat); 5g Protein; 18g Carbohydrate; 7mg Cholesterol; 364mg Sodium NOTES : Potatoes can be prepared one day ahead, refrigerated, and baked just before serving. Recipe by: Cooking Light, Jul/Aug 1995, page 126 Posted to MC-Recipe Digest V1 #409 by igor@digex.net on Jan 28, 1997.

NOTES

Alert editor

Twice-Baked Potatoes with Parsnip

1 1/2 c Chopped parsnip
1/2 c Low-fat buttermilk
1 ds Ground nutmeg
1/3 c Finely chopped green onions
2 tb Grated Parmesan cheese
3 Garlic
1/4 ts Pepper
1/4 ts Paprika
1/4 ts Hot sauce
3 lg Baking potatoes, (2 pounds)
1/4 c Light cream cheese
1 Egg white
3/4 ts Salt

Bake potatoes at 450 degrees for 50 minutes or until done; let cool  slightly.    Cook chopped parsnip and garlic cloves in boiling water for 20 minutes or  until tender, and drain. Mince garlic. Combine the parsnip, minced garlic,  and cream cheese in a large bowl, and beat at medium speed of a mixer until  smooth.    Cut each potato in half lengthwise, and scoop out the pulp, leaving a  1/4-inch-thick shell. Add potato pulp, buttermilk, and the next 5  ingredients (buttermilk through egg white) to the parsnip mixture. Stir in  the chopped green onions. Spoon potato mixture into shells. Combine the  grated Parmesan cheese and paprika, and sprinkle over the potatoes.    Bake at 400 degrees for 15 minutes or until the potatoes are thoroughly  heated. Yield: 6 servings (serving size: 1 potato half).    Per serving: 111 Calories; 3g Fat (20% calories from fat); 5g Protein; 18g  Carbohydrate; 7mg Cholesterol; 364mg Sodium    NOTES : Potatoes can be prepared one day ahead, refrigerated, and baked  just before serving.    Recipe by: Cooking Light, Jul/Aug 1995, page 126    Posted to MC-Recipe Digest V1 #409 by igor@digex.net on Jan 28, 1997.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (40g)
Recipe Makes: 6 Servings

Calories: 42
Calories from Fat: 20 (48%)

Amt Per Serving		% DV

	Total Fat 2.2g	3 %
	Saturated Fat 1.3g	6 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.1g
Cholesterol 7.4mg		2 %
Sodium 91.2mg		3 %
Potassium 96.3mg		3 %
Total Carbohydrate 3.2g		1 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 2.8g
Protein 2.8g		4 %
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.

About Our Nutrition Facts

Calories per serving: 42

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe