Harvest Stuffed Sweets Recipe

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Ingredients:

Serving

Directions:

Preheat oven to 375°.
Wrap potatoes in foil; bake at 375° for 1 hour or until tender.
Place rutabaga in a large saucepan; cover with water. Bring to a boil. Cook 5 minutes. Add carrot; cook for 5 minutes. Add parsnip; cook for 5 minutes or until rutabaga is tender. Drain; mash vegetables to desired consistency. Stir in buttermilk and remaining ingredients.
Unwrap potatoes; cut a 1/4-inch slice from the top of each potato; scoop out pulp, leaving a 1/4-inch-thick shell. Add pulp to rutabaga mixture; stir well. Stuff the shells with the potato mixture, and place on a baking sheet. Bake at 375° for 10 minutes or until thoroughly heated.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	77.83 Kcal (326 kJ)
Calories from fat	2.64 Kcal
		% Daily Value*
Total Fat	0.29g	0%
Cholesterol	1.08mg	0%
Sodium	246.41mg	10%
Potassium	424.14mg	9%
Total Carbs	17.45g	6%
Sugars	5.94g	24%
Dietary Fiber	3.62g	14%
Protein	2.11g	4%
Vitamin C	19mg	32%
Vitamin A	0.5mg	17%
Iron	0.6mg	4%
Calcium	67.8mg	7%

Amount Per 100 g
Calories	56.93 Kcal (238 kJ)
Calories from fat	1.93 Kcal
		% Daily Value*
Total Fat	0.21g	0%
Cholesterol	0.79mg	0%
Sodium	180.24mg	10%
Potassium	310.25mg	9%
Total Carbs	12.77g	6%
Sugars	4.35g	24%
Dietary Fiber	2.65g	14%
Protein	1.55g	4%
Vitamin C	13.9mg	32%
Vitamin A	0.4mg	17%
Iron	0.5mg	4%
Calcium	49.6mg	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.

Tastes

salty
savory
bitter
sweet

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