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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (220g) Recipe makes 4 servings |
||
| Calories 414 | ||
| Calories from Fat 268 | (64%) | |
| Amount Per Serving | %DV | |
| Total Fat 29.8g | 45% | |
| Saturated Fat 18.8g | 93% | |
| Monounsaturated Fat 7.9g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 79mg | 26% | |
| Sodium 1138mg | 47% | |
| Potassium 631mg | 18% | |
| Total Carbohydrate 31.9g | 10% | |
| Dietary Fiber 2.7g | 10% | |
| Sugars 1.5g | ||
| Protein 6.8g | 13% | |
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Ingredients
- 4 large baking potatoes
- 1/2 cup butter, softened
- 1/4 cup milk
- 1/4 cup sour cream
- 2 tablespoons parmesan cheese
- 1/4 cup sharp cheddar cheese, shredded
- 1 1/2 teaspoons salt
- 1/2 teaspoon onion powder
- 1 dash cayenne pepper
- paprika
Directions
1
Preheat oven to 425 degrees.2
Wash potatoes.3
Place in shallow pan.4
Bake for 45 minutes or until easily pierced with a fork, turning once.5
Remove from oven and reduce temperature to 350 degrees.6
While still hot, carefully cut potatoes in half, lengthwise.7
Scoop out potato, leave an 1/8 inch wall.8
Place potato centers in mixing bowl, add butter and milk.9
Whip until fluffy.10
Add sour cream, cheeses, onion powder, salt and cayenne pepper.11
Mix.12
Spoon back into skins.13
Sprinkle with paprika.14
Bake in greased shallow baking pan.15
Bake for 30 minutes or until they begin to brown.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
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Featured Reviews for This Recipe
From: Concubine
On Nov 10, 2008
These were really good. I ran into a problem with the potato skins falling apart when I was scooping the innards out, but it may have been operator error as it was my first time. heh. The taste was very good and everyone liked them a lot. A nice change from the standard baked potato!
From: Denise!
On Jun 17, 2008
Awesome potatoes. I would like to give a 4.5 stars, but since DH ate two of them, these get 5 stars! I really love baked potatoes, he does not. I made these tonight to serve with some grilled ribeye and they were the perfect potato compromise, we both loved them. These will go on regular rotation, thanks for the recipe.
From: tedsmom
On Jun 6, 2006
Everyone in my family loves twice baked potatoes, but the only part that ever gets eaten is the inside. I baked the potatoes and removed all of the skin. Then i followed the recipe to make the inside and just spread the mashed potatoes into a 8x8 pan and baked for 30 minutes at 350. The taste was soooo wonderful! Now i can quit buying the store bought ones and throwing away the bottom half! Thanks so much Windchime!!!
From: jackieblue
On Mar 27, 2005
Dee-lish! I have never used a recipe for these before. I usually just sort of throw them together. These were good, Windchime. I'd make them this way again. Thanks!
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