Directions:
- Scrub and pierce potatoes; rub with oil if desired. Bake at 375° for 1 hour or until tender. Cool. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. Discard two shell halves.
- In a large bowl, mash pulp with butter. Stir in the milk, sour cream, salt, pepper and half of the pimientos and chives. Spoon into potato shells. Place on a baking sheet.
- Bake, uncovered, at 375° for 20-30 minutes or until heated through. Sprinkle with remaining pimientos and chives. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 88.29 Kcal (370 kJ) | ||
| Calories from fat | 73.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.21g | 13% | |
|---|---|---|---|
| Cholesterol | 19.83mg | 7% | |
| Sodium | 261.4mg | 11% | |
| Potassium | 79.5mg | 2% | |
| Total Carbs | 2.33g | 1% | |
| Sugars | 0.91g | 4% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 1.68g | 3% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 0.1mg | 0% | |
| Calcium | 47.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 210.57 Kcal (882 kJ) | ||
| Calories from fat | 176.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.58g | 13% | |
|---|---|---|---|
| Cholesterol | 47.29mg | 7% | |
| Sodium | 623.42mg | 11% | |
| Potassium | 189.6mg | 2% | |
| Total Carbs | 5.56g | 1% | |
| Sugars | 2.17g | 4% | |
| Dietary Fiber | 0.35g | 1% | |
| Protein | 4.01g | 3% | |
| Vitamin C | 2.7mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.2mg | 0% | |
| Calcium | 112.6mg | 5% | |
* 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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