Directions:
- Scrub potatoes; cut off ends and place in baking pan.
- Bake at 400 degrees for 1 hour.
- Cut potatoes lengthwise into halves and scoop pulp into a mixing bowl.
- Add half the butter, then milk and salt.
- Beat until light and fluffy.
- Fill shells with potato mixture, return to oven.
- Cream together remaining butter, sugar and pumpkin pie spice.
- Fold in almonds.
- Place a dallop of the almond topping on each potato half.
- Return to oven and heat five minutes or until topping is melted.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 269.09 Kcal (1127 kJ) | ||
| Calories from fat | 166.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.53g | 29% | |
|---|---|---|---|
| Cholesterol | 41.08mg | 14% | |
| Sodium | 243.93mg | 10% | |
| Potassium | 307.75mg | 7% | |
| Total Carbs | 24.18g | 8% | |
| Sugars | 12.81g | 51% | |
| Dietary Fiber | 2.56g | 10% | |
| Protein | 3.37g | 7% | |
| Vitamin C | 1.3mg | 2% | |
| Vitamin A | 0.8mg | 28% | |
| Iron | 0.9mg | 5% | |
| Calcium | 71.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 223.96 Kcal (938 kJ) | ||
| Calories from fat | 138.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.42g | 29% | |
|---|---|---|---|
| Cholesterol | 34.19mg | 14% | |
| Sodium | 203.02mg | 10% | |
| Potassium | 256.14mg | 7% | |
| Total Carbs | 20.13g | 8% | |
| Sugars | 10.67g | 51% | |
| Dietary Fiber | 2.13g | 10% | |
| Protein | 2.81g | 7% | |
| Vitamin C | 1.1mg | 2% | |
| Vitamin A | 0.7mg | 28% | |
| Iron | 0.8mg | 5% | |
| Calcium | 59.3mg | 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.
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