Search
by Ingredient

Stuffed Potatoes

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by Sarah1

YIELD

6 servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

4 4
EACH EACH POTATOES
large,
½ 118
CUP ML SOUR CREAM
79
CUP ML MILK
2 1E+1
TEASPOONS ML SALT
3 45
TABLESPOONS ML ONIONS
chopped
2 3E+1
TABLESPOONS ML BUTTER
3 45
TABLESPOONS ML PARMESAN CHEESE
1 1
DASH DASH BLACK PEPPER *

Directions

Wash and dry potatoes.

Bake at 400 degrees until crisp - about 45 minutes.

Remove and cool.

Slice potatoes in half lengthwise and scoop out pulp, reserving the shells.

Mash pulp with fork or beater. Add butter. Slowly mix in sour cream and milk.

Add onions and pepper to taste. Beat until fluffy.

Spoon mixture back into shells; sprinkle with parmesan cheese.

Bake at 350 deg 15 to 20 minutes.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 158g (5.6 oz)
Amount per Serving
Calories 189 42% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 22mg 7%
Sodium 873mg 36%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 8%
Sugars g
Protein 8g
Vitamin A 6% Vitamin C 15%
Calcium 8% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

Email this recipe