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Stuffed Baked Potatoes

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

10 min

Ready

30 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
4 6 ounce potatoes
baked
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2 tablespoons butter
or margarine
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¾ cup milk
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1 each eggs
slightly beaten
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1 x salt and black pepper
to taste
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½ cup cheddar cheese
shredded
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1 x paprika
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Ingredients

Amount Measure Ingredient Features
4 6 ounce potatoes
baked
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3E+1 ml butter
or margarine
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177 ml milk
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1 each eggs
slightly beaten
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1 x salt and black pepper
to taste
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118 ml cheddar cheese
shredded
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1 x paprika
* Camera

Directions

Allow potatoes to stand at room temperature 2 to 3 minutes after baking.

Cut a thin slice from the top of each potato. Caution: potato will be hot.

With a spoon, remove the potato pulp from each potato, leaving a thin shell.

Mash potato pulp with a fork or potato masher.

Add butter, milk, egg, salt, pepper and cheese. Whip potato mixture with a rotary beater or electric mixer until light and fluffy.

Spoon mixture into shells and sprinkle with paprika.

Place potatoes on a paper plate and heat, uncovered, in Microwave Oven 5 minutes.

If desired, after cooking in Microwave Oven, potatoes may be placed under the broiler unit of a conventional oven to brown for a few minutes.

Transfer from paper plate before browning.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 87g (3.1 oz)
Amount per Serving
Calories 15273% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 80mg 27%
Sodium 163mg 7%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 13g
Vitamin A 9% Vitamin C 1%
Calcium 16% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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