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Stuffed Potatoes
6
Servings
Servings
10m PT10M
Prep Time
Prep Time
60m PT60M
Cook Time
Cook Time
1h 10m
Ready In
Ready In
Recipe: #26128
May 28, 2017
Categories: Dinner, Lunch, Side Dishes, Pork, Bacon, Dairy, Vegetables, Potatoes, Budget-Friendly, Easy/Beginner Cooking, Sunday Dinner, Weeknight Meals, Oven Bake, Gluten-Free, No Eggs, Heavy Cream more
"Recipe source: Saveur (April/May 2003)"
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (260.8 g)
- Calories 327.7
- Total Fat - 15.7 g
- Saturated Fat - 7.4 g
- Cholesterol - 44.7 mg
- Sodium - 399.1 mg
- Total Carbohydrate - 36.3 g
- Dietary Fiber - 5.5 g
- Sugars - 2.6 g
- Protein - 11.1 g
- Calcium - 32.2 mg
- Iron - 1.5 mg
- Vitamin C - 21 mg
- Thiamin - 0.2 mg
Step 1
Wash large potatoes with a vegetable brush and place in a shallow pan in a 425 degree oven and bake for 50-60 minutes or until soft.
Step 2
Cut a 1/2 inch slice off tip and scoop out inside and mash with the next 5 ingredients (-cream). Season to taste with salt and pepper and then stuff potato shells with mixture. Brush with melted butter and arrange close together, stuffed ends up, in a shallow baking dish. Bake in 400 degree oven just long enough to brown the tops.
Tips & Variations
No special items needed.
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