Directions:
- Bake potatoes at 425° for 40-45 minutes or until tender. Allow to cool to the touch. In a bowl, combine sour cream, milk, salt and Parmesan cheese. Cut a thin slice off the top of potatoes; carefully scoop out the pulp, leaving a thin shell. Mash pulp with sour cream mixture; stuff shells. Sprinkle with bacon and cheddar cheese. Bake at 325° for 20 minutes or until heated through. Top with tomato if desired. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 692.2 Kcal (2898 kJ) | ||
| Calories from fat | 278.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.99g | 48% | |
|---|---|---|---|
| Cholesterol | 106.31mg | 35% | |
| Sodium | 2150.9mg | 90% | |
| Potassium | 474.44mg | 10% | |
| Total Carbs | 68.03g | 23% | |
| Sugars | 1.55g | 6% | |
| Dietary Fiber | 6.9g | 28% | |
| Protein | 36.89g | 74% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 1.8mg | 10% | |
| Calcium | 291mg | 29% | |
| Amount Per 100 g | |||
| Calories | 137.16 Kcal (574 kJ) | ||
| Calories from fat | 55.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.14g | 48% | |
|---|---|---|---|
| Cholesterol | 21.06mg | 35% | |
| Sodium | 426.2mg | 90% | |
| Potassium | 94.01mg | 10% | |
| Total Carbs | 13.48g | 23% | |
| Sugars | 0.31g | 6% | |
| Dietary Fiber | 1.37g | 28% | |
| Protein | 7.31g | 74% | |
| Vitamin C | 0.3mg | 3% | |
| Iron | 0.3mg | 10% | |
| Calcium | 57.7mg | 29% | |
* 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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