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Baked Stuffed Potatoes

Chef.at.Home's picture
Ingredients
  Potatoes 4 Large
  Hot cream/Evaporated milk 2 Tablespoon
  Parsley 1 Teaspoon, minced
  Butter/Margarine 2 1⁄2 Tablespoon
  Salt 1⁄2 Teaspoon
  Egg 1 , well beaten
Directions

1. Start oven, set at 425° F., Hot.
2. Wash potatoes, dry them and bake 45 minutes.
3. Cut off the tops lengthwise, scoop out the centers, mash with the salt, 2 tablespoons of butter or margarine, parsley, cream and the well-beaten egg. Beat well. Spoon back into the shells. Brush the tops lightly with the rest of the butter or margarine, melted.
4. Set on a baking pan and return them to the hot oven and bake 5 to 10 minutes more, or until the tops are lightly browned.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Potato

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1373 Calories from Fat 333

% Daily Value*

Total Fat 38 g57.8%

Saturated Fat 22.2 g110.9%

Trans Fat 0 g

Cholesterol 294.2 mg98.1%

Sodium 1172.7 mg48.9%

Total Carbohydrates 244 g81.4%

Dietary Fiber 26.5 g105.9%

Sugars 20.4 g

Protein 32 g63.9%

Vitamin A 33.6% Vitamin C 403.8%

Calcium 25% Iron 58.7%

*Based on a 2000 Calorie diet

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Baked Stuffed Potatoes Recipe