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Stuffed Baked Potatoes Recipe
|Baking potatoes||4 Large|
|Half and half||1⁄2 Cup (8 tbs) (Light Cream)|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
|Minced green onion||2 Tablespoon|
Serving size: Complete recipe
Calories 1767 Calories from Fat 721
% Daily Value*
Total Fat 82 g126%
Saturated Fat 51.9 g259.3%
Trans Fat 0 g
Cholesterol 234.3 mg
Sodium 872 mg36.3%
Total Carbohydrates 224 g74.7%
Dietary Fiber 16.7 g66.8%
Sugars 8.4 g
Protein 42 g85%
Vitamin A 71.5% Vitamin C 126%
Calcium 72.4% Iron 61.5%
*Based on a 2000 Calorie diet
While potatoes are still warm, cut a thick slice off top of each potato.
Using a spoon, scoop out pulp into a bowl, leaving potato shells 1/4 inch thick.
Using an electric mixer or a potato masher, beat potatoes until they're in fine lumps.
Add butter and half-and-half and continue beating until smooth.
Stir in cheese, onion, and salt to taste.
Mound mixture into potato shells; sprinkle lightly with paprika.
Place stuffed potatoes on a rimmed baking sheet.
If made ahead, cover and refrigerate for up to 24 hours.
Bake, uncovered, in a 375° oven for 20 to 30 minutes or until tops are golden brown and potatoes are piping hot