Directions:
- Scrub and pierce potatoes; rub with oil. Sprinkle with salt and pepper. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells.
- In a large saucepan, melt butter. Add the cheddar cheese, whipping cream, sour cream, Parmesan cheese, salt and pepper.
- In a large bowl, mash the pulp with cheese mixture. Stir in 2 tablespoons chives. Spoon into potato shells. Place on baking sheets. Bake, uncovered, at 375° for 25-30 minutes or until golden brown. Sprinkle with remaining chives. Yield: 16 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 166.57 Kcal (697 kJ) | ||
| Calories from fat | 157.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.49g | 27% | |
|---|---|---|---|
| Cholesterol | 41.22mg | 14% | |
| Sodium | 203.2mg | 8% | |
| Potassium | 32.57mg | 1% | |
| Total Carbs | 0.92g | 0% | |
| Sugars | 0.07g | 0% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 2.16g | 4% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.1mg | 0% | |
| Calcium | 66.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 468.08 Kcal (1960 kJ) | ||
| Calories from fat | 442.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.15g | 27% | |
|---|---|---|---|
| Cholesterol | 115.83mg | 14% | |
| Sodium | 571.03mg | 8% | |
| Potassium | 91.54mg | 1% | |
| Total Carbs | 2.6g | 0% | |
| Sugars | 0.2g | 0% | |
| Dietary Fiber | 0.15g | 0% | |
| Protein | 6.06g | 4% | |
| Vitamin C | 1.3mg | 1% | |
| Vitamin A | 0.3mg | 4% | |
| Iron | 0.2mg | 0% | |
| Calcium | 186.6mg | 7% | |
* 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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