Directions:
- Bake potatoes at 425° for 45 minutes or until tender. Remove from oven; reduce temperature to 350°. Cut each potato in half horizontally; leaving a thin shell, carefully scoop pulp into a bowl. Set potato skins aside.
- To the pulp, add sour cream, Parmesan cheese, bacon, onion and horseradish. Mix with a fork until combined but not mashed. Add salt and pepper. Fill potato skins. Top each potato with 1 teaspoon butter and sprinkle with cheese. Place in a shallow baking dish. Bake at 350° until heated through, about 20 minutes. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 470.19 Kcal (1969 kJ) | ||
| Calories from fat | 325.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.22g | 56% | |
|---|---|---|---|
| Cholesterol | 121.18mg | 40% | |
| Sodium | 2086.1mg | 87% | |
| Potassium | 401.64mg | 9% | |
| Total Carbs | 5.63g | 2% | |
| Sugars | 0.31g | 1% | |
| Dietary Fiber | 0.1g | 0% | |
| Protein | 31.76g | 64% | |
| Vitamin C | 1mg | 2% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 1.7mg | 10% | |
| Calcium | 220.9mg | 22% | |
| Amount Per 100 g | |||
| Calories | 302.26 Kcal (1266 kJ) | ||
| Calories from fat | 209.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.28g | 56% | |
|---|---|---|---|
| Cholesterol | 77.9mg | 40% | |
| Sodium | 1341.07mg | 87% | |
| Potassium | 258.2mg | 9% | |
| Total Carbs | 3.62g | 2% | |
| Sugars | 0.2g | 1% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 20.42g | 64% | |
| Vitamin C | 0.6mg | 2% | |
| Vitamin A | 0.2mg | 11% | |
| Iron | 1.1mg | 10% | |
| Calcium | 142mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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