Directions:
- Preheat oven to 425 degrees. Pierce all potatoes in several places with a fork. Bake until tender when pierced with a knife, about 55 minutes. Cool slightly.
- Cut potatoes in half lengthwise. Using a spoon, scoop out potato pulp into a large bowl. Add butter and brown sugar. Using an electric mixer, beat until smooth. Beat in Sherry. Season to taste with salt and pepper. Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 193.74 Kcal (811 kJ) | ||
| Calories from fat | 129.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.38g | 22% | |
|---|---|---|---|
| Cholesterol | 38.16mg | 13% | |
| Sodium | 21.75mg | 1% | |
| Potassium | 122.93mg | 3% | |
| Total Carbs | 13.24g | 4% | |
| Sugars | 7.97g | 32% | |
| Dietary Fiber | 0.98g | 4% | |
| Protein | 0.83g | 2% | |
| Vitamin C | 0.7mg | 1% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 0.4mg | 2% | |
| Calcium | 19.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 291.88 Kcal (1222 kJ) | ||
| Calories from fat | 194.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.66g | 22% | |
|---|---|---|---|
| Cholesterol | 57.5mg | 13% | |
| Sodium | 32.77mg | 1% | |
| Potassium | 185.2mg | 3% | |
| Total Carbs | 19.94g | 4% | |
| Sugars | 12.01g | 32% | |
| Dietary Fiber | 1.47g | 4% | |
| Protein | 1.25g | 2% | |
| Vitamin C | 1mg | 1% | |
| Vitamin A | 0.8mg | 17% | |
| Iron | 0.6mg | 2% | |
| Calcium | 29.7mg | 2% | |
* 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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