Position rack in center of oven, heat oven to 375 degrees F. Using a fork, pierce potatoes in several spots. Rub potatoes with oil to lightly coat. Bake until fork tender, about 45 minutes. Transfer to a wire rack to cool slightly.
Cut off the top quarter of the potatoes. Working over a medium bowl, use a spoon to scoop out potato flesh, leaving 1/3-inch thick shell. Mash potato pulp until smooth. Add cheese, milk, cream, butter, chives and cayenne. Season with salt and pepper. Mound mashed potato mixture in potato shells. Place on baking sheet and bake another 15-20 minutes, or until cheese is melted and potatoes are puffed and lightly browned.
The potatoes can be baked and stuffed one day ahead and chilled. To finish, remove from refrigerator and let come to room temperature, about an hour, then warm in a 350 degree oven for 20-30 minutes, or until lightly browned.
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|Serving Size: 1 Serving (249g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 406 (73%)|
|Amt Per Serving||% DV|
|Total Fat 45.1g||60 %|
|Saturated Fat 28.7g||143 %|
|Monounsaturated Fat 11.7g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 122.4mg||38 %|
|Sodium 167.3mg||6 %|
|Potassium 765.3mg||20 %|
|Total Carbohydrate 31.6g||9 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 29.3g|
|Protein 9g||13 %|
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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: 555
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