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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 halves 139g Recipe makes 8 halves) |
||
| Calories 186 | ||
| Calories from Fat 79 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.8g | 13% | |
| Saturated Fat 5.3g | 26% | |
| Monounsaturated Fat 2.4g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 49mg | 16% | |
| Sodium 156mg | 6% | |
| Potassium 431mg | 12% | |
| Total Carbohydrate 21.6g | 7% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 1.0g | ||
| Protein 5.7g | 11% | |
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Ingredients
- 6 medium baking potatoes
- 1/2 cup milk
- 1/4 cup butter
- 1 large egg, slightly beaten
- 1/2 cup parmesan cheese
- 1/4 cup chives or green onion top
- 1/4 teaspoon salt and pepper
- 1 pinch nutmeg, ground
- paprika
Directions
1
Heat oven to 400F Scrub potatoes, prick several times with a fork.2
Place in oven bake 50-60 minutes until potatoes feel soft when squeezed.3
Remove and cool 15 minutes; half potatoes length wise (carefully).4
Using a small spoon scoop out pulp into a large bowl, leaving a 1/4 inch thick shell.5
Save the best 8 shells.6
Freeze the remaining shells for French fries or stuffed potato skins.7
Simmer milk and butter until butter melts.8
Pour over potato pulp and mash or beat until almost smooth.9
Add egg, half of cheese and spices.10
Mash until almost smooth.11
Fill shells using about 1/3 cup mixture per shell.12
Sprinkle with green onions, cheese and a little paprika.13
Reduce oven heat to 350F Place shells on cookie sheet and bake for 30 minutes, until puffed and brown.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Cuisine > North American > United States
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Occasion > Everyday
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: Rachie P
On Jun 21, 2009
Excellent potatoes that were not at all rich like I had expected, and was pleasantly surprised. They have great texture too! I think i may have to add bacon bits to mine just to load them up next time. They froze well (made a lot for just the 2 of us) but when re-heated, the shells weren't as crunchy as I'd have wanted, but the insides were still perfect!
From: Megan from Chicago
On Dec 10, 2008
In my opinion, the twice-baked potatoes need a lot more pizzazz. I think I will take a lot of the other reviewers' suggestions next time.
From: Bergy
On Jul 19, 2001
This is an excellent recipe! A little trick I use is to put the potatoe shells in the oven before stuffing them for a few minutes so they get quite crisp and then fill them and continue as in your recipe. Thanks for reminding me I haven't made these for some time
From: dmjb
On Jun 24, 2003
These are really great. I also put the shells in the oven to get crisp before stuffing them. They are very fluffy, different from other recipes I have tried. I think the egg must be the reason. I also sprinkled some parsley over them before removing them from the oven.
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