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Bacon-Stuffed Potatoes Recipe
|Baking potatoes||4 Large|
|Vegetable oil||2 Tablespoon|
|Chopped shallots||1⁄2 Cup (8 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|Commercial sour cream||1 Cup (16 tbs)|
|Parmesan cheese||2 Tablespoon|
|Bacon slices||8 , cooked and crumbled|
Calories 527 Calories from Fat 253
% Daily Value*
Total Fat 29 g44.3%
Saturated Fat 13.3 g66.6%
Trans Fat 0 g
Cholesterol 54.6 mg
Sodium 743.4 mg31%
Total Carbohydrates 59 g19.6%
Dietary Fiber 4 g16.1%
Sugars 4 g
Protein 12 g23.4%
Vitamin A 17% Vitamin C 31.4%
Calcium 19.9% Iron 16.5%
*Based on a 2000 Calorie diet
Bake at 400Â° for 1 hour or until soft when pierced with a fork.
Allow potatoes to cool to touch.
Slice away skin from top of each potato, carefully scoop out pulp, leaving shells intact.
Mash pulp, set aside.
Saute shallots in butter until tender.
Add shallots and remaining ingredients, except paprika, to potato pulp; stir well.
Stuff potato shells with pulp mixture, sprinkle with paprika.
Place potatoes in a 9-inch square baking pan, bake at 350Â° for 15 minutes or until thoroughly heated.