Directions:
- Preheat oven to 425. Bake potatoes until fork tender, about 50 to 60 minutes.
- Meanwhile, saute the squash, mushrooms, garlic and onions in 1 tablespoons butter until tender, about 10-15 minutes.
- Scoop insides out of potatoes, whip with milk, 2 tbsp butter, salt and then stir in cheese.
- Refill potato shells. Place on plates and mound the saute'd veggies over the top. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 407.64 Kcal (1707 kJ) | ||
| Calories from fat | 253.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.17g | 43% | |
|---|---|---|---|
| Cholesterol | 81.06mg | 27% | |
| Sodium | 572.92mg | 24% | |
| Potassium | 935.92mg | 20% | |
| Total Carbs | 26.26g | 9% | |
| Sugars | 16.56g | 66% | |
| Dietary Fiber | 1.71g | 7% | |
| Protein | 14.6g | 29% | |
| Vitamin C | 19.9mg | 33% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.9mg | 5% | |
| Calcium | 324.5mg | 32% | |
| Amount Per 100 g | |||
| Calories | 84.39 Kcal (353 kJ) | ||
| Calories from fat | 52.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.83g | 43% | |
|---|---|---|---|
| Cholesterol | 16.78mg | 27% | |
| Sodium | 118.61mg | 24% | |
| Potassium | 193.75mg | 20% | |
| Total Carbs | 5.44g | 9% | |
| Sugars | 3.43g | 66% | |
| Dietary Fiber | 0.35g | 7% | |
| Protein | 3.02g | 29% | |
| Vitamin C | 4.1mg | 33% | |
| Iron | 0.2mg | 5% | |
| Calcium | 67.2mg | 32% | |
* 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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