Twice Baked Potatoes
|Potatoes||2 Large, baking|
|Milk||1⁄4 Cup (4 tbs)|
|Garlic powder||1⁄4 Teaspoon|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
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.
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 mg43.6%
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