Twice Baked Potatoes Recipe

Twice Baked Potatoes picture

Summary

MethodMain Ingredient

Ingredients

 Potatoes2 Large, baking
 Butter2 Tablespoon
 Milk1⁄4 Cup (4 tbs)
 Salt1⁄2 Teaspoon
 Garlic powder1⁄4 Teaspoon
 Pepper1⁄8 Teaspoon
 Shredded cheddar cheese1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 936 Calories from Fat 397

% Daily Value*

Total Fat 45 g69.1%

Saturated Fat 28.7 g143.6%

Trans Fat 0 g

Cholesterol 130.7 mg

Sodium 1399.8 mg58.3%

Total Carbohydrates 114 g38%

Dietary Fiber 13.3 g53.2%

Sugars 8 g

Protein 26 g53%

Vitamin A 32.5% Vitamin C 196.7%

Calcium 54.8% Iron 26.3%

*Based on a 2000 Calorie diet

Directions

Preheat oven in Convection Bake to 425°F (*400°F).
Wash potatoes thoroughly. Pat dry. Prick skins with a fork.
Convection Bake directly on the oven rack for 45 to 50 minutes or until potatoes are tender.
Cut cooked potatoes in half. Scoop out potatoes leaving 1/4 -inch thick shell. Set aside.
Combine scooped out potato, butter, milk, salt, garlic powder and pepper. Whip with electric mixer at high speed for 1 minute or until smooth.
Place potato shells in an 8-inch square baking dish and fill with whipped potato mixture. Sprinkle Cheddar cheese on top.
Convection Bake for 15 to 20 minutes or until heated through.
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