Baked Potatoes Elegante
Yield
6 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
potatoes
baking |
|
| 3 | tablespoons |
butter
softened |
|
| ½ | cup |
sour cream
|
|
| 1 | teaspoon |
onion salt
|
|
| 3 | ounces |
cream cheese
softened |
|
| 2 | tablespoons |
milk
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
potatoes
baking |
|
| 45 | ml |
butter
softened |
|
| 118 | ml |
sour cream
|
|
| 5 | ml |
onion salt
|
|
| 86.7 | ml/g |
cream cheese
softened |
|
| 3E+1 | ml |
milk
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Bake potatoes at 375℉ (190℃) until done. Cut slice from top of each potato and scoop out insides.
Mash potato insides and mix with sour cream, cream cheese, butter, onion salt, salt, and pepper. Beat until smooth and fluffy. Fill potato shells with mixture. Return to oven and bake 15 minutes or until potatoes are heated through.
