Baked Potato Boats
|Russet potatoes||6 Medium|
|Butter/Margarine||1⁄4 Pound (1/2 Cup)|
Scrub potatoes well and pat dry.
Rub skins with 2 tablespoons of the butter, then prick each potato with a fork.
Bake in a 425° oven for about 1 hour or until potatoes "give" when squeezed.
Cut each potato in half lengthwise, leaving a 1/4-inch shell; scoop out pulp. (Save pulp for another use, such as mashed potatoes.)
Put shells on a baking sheet.
Melt remaining 6 tablespoons butter and brush inside of each potato shell with some of the butter.
Sprinkle each with salt and pepper.
At this point you can refrigerate shells until next day.
Return shells to oven and bake an additional 20 to 30 minutes or until shells are crisp and golden.
Spoon in a hot filling and serve immediately.
Serving size: Complete recipe
Calories 1515 Calories from Fat 815
% Daily Value*
Total Fat 93 g142.6%
Saturated Fat 58.4 g292.1%
Trans Fat 0 g
Cholesterol 243.8 mg81.3%
Sodium 453.2 mg18.9%
Total Carbohydrates 161 g53.5%
Dietary Fiber 11.6 g46.3%
Sugars 5.6 g
Protein 20 g40%
Vitamin A 56.9% Vitamin C 84.3%
Calcium 14.3% Iron 42.6%
*Based on a 2000 Calorie diet