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Stuffed Baked Potatoes Recipe
|Baking potatoes||4 Pound, washed and dried (About 6 Large)|
|Whole egg/2 egg yolks||1 , beaten|
|Hot milk||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 1988 Calories from Fat 493
% Daily Value*
Total Fat 56 g86.1%
Saturated Fat 33 g164.8%
Trans Fat 0 g
Cholesterol 343.7 mg
Sodium 2177.8 mg90.7%
Total Carbohydrates 336 g112.1%
Dietary Fiber 24.6 g98.5%
Sugars 17.9 g
Protein 50 g100.3%
Vitamin A 86.2% Vitamin C 238.9%
Calcium 44.6% Iron 102.4%
*Based on a 2000 Calorie diet
Puncture potato skins with fork and bake 1 1/4 hours or until tender.
With electric knife, cut each potato in half lengthwise.
Scoop out, leaving shell intact.
Mash potato; beat in egg and enough hot milk to make a smooth mixture.
Add butter, salt, pepper and parsley.
Beat until light.
Fill potato shells lightly.
Place potatoes in shallow pan.
Increase oven heat to 450°.
Return potatoes to oven and bake 15 minutes longer or until thoroughly heated and lightly browned on top.