Directions:
- Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving thin shells.
- In a large bowl, mash the pulp with butter. Stir in the chives, salt, pepper and enough milk to obtain desired consistency. Spoon into potato shells; sprinkle with paprika.
- Place on an ungreased baking sheet. Bake at 375° for 20-30 minutes or until heated through. (Potatoes may be stuffed ahead and refrigerated or frozen. Allow additional time for reheating.) Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 223.22 Kcal (935 kJ) | ||
| Calories from fat | 79.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.86g | 14% | |
|---|---|---|---|
| Cholesterol | 24.7mg | 8% | |
| Sodium | 308.47mg | 13% | |
| Potassium | 55.42mg | 1% | |
| Total Carbs | 32.29g | 11% | |
| Sugars | 0.03g | 0% | |
| Dietary Fiber | 3.46g | 14% | |
| Protein | 4.65g | 9% | |
| Vitamin C | 1.2mg | 2% | |
| Vitamin A | 0.1mg | 3% | |
| Calcium | 99.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 113.03 Kcal (473 kJ) | ||
| Calories from fat | 40.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.49g | 14% | |
|---|---|---|---|
| Cholesterol | 12.51mg | 8% | |
| Sodium | 156.19mg | 13% | |
| Potassium | 28.06mg | 1% | |
| Total Carbs | 16.35g | 11% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 1.75g | 14% | |
| Protein | 2.35g | 9% | |
| Vitamin C | 0.6mg | 2% | |
| Calcium | 50.5mg | 10% | |
* 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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