Double-Stuffed Potatoes Recipe

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Double-Stuffed Potatoes
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Ingredients:

Directions:

  1. Scrub and pierce the baking and sweet potatoes. Bake at 400° for 50-55 minutes or until tender. Meanwhile, place pears in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and set aside.
  2. Cool potatoes slightly; cut each in half lengthwise. Scoop out the pulp, leaving thin shells. In a large bowl, mash pulp with butter. Stir in the milk, egg, salt, pepper, cinnamon and reserved pears.
  3. Spoon mixture into potato shells. Sprinkle with brown sugar. Place on a baking sheet. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 160°. Yield: 14 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 117.55 Kcal (492 kJ)
Calories from fat 40.25 Kcal
% Daily Value*
Total Fat 4.47g 7%
Cholesterol 22.6mg 8%
Sodium 193.66mg 8%
Potassium 156.45mg 3%
Total Carbs 19.04g 6%
Sugars 13.14g 53%
Dietary Fiber 1.63g 7%
Protein 1.22g 2%
Vitamin C 1.6mg 3%
Vitamin A 0.3mg 11%
Iron 0.4mg 2%
Calcium 28.4mg 3%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.4
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free

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