Baked Stuffed Potatoes
|Hot cream/Evaporated milk||2 Tablespoon|
|Parsley||1 Teaspoon, minced|
|Butter/Margarine||2 1⁄2 Tablespoon|
|Egg||1 , well beaten|
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.
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