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Stuffed Baked Potato Recipe
|Low calorie margarine||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Non dairy whipped topping||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 749 Calories from Fat 266
% Daily Value*
Total Fat 34 g52.2%
Saturated Fat 16.4 g81.8%
Trans Fat 0 g
Cholesterol 740.3 mg
Sodium 2027 mg84.5%
Total Carbohydrates 97 g32.2%
Dietary Fiber 6.4 g25.5%
Sugars 9.9 g
Protein 19 g38.5%
Vitamin A 22.8% Vitamin C 42.7%
Calcium 14.4% Iron 32.6%
*Based on a 2000 Calorie diet
Bake or microwave until tender.
Halve the potatoes lengthwise.
Scoop potato from skins; reserve skins.
Rice the potatoes directly into a bowl.
Stir in the margarine, salt, pepper, and nutmeg.
Add egg yolks, one at a time, beating well after each addition.
Fold in the topping.
Spoon mixture into the reserved potato shells; place on cookie sheet.
Bake at 450°F (230°C) for about 10 minutes until tops are golden brown.