Stuffed Baked Potatoes
Published January 9, 1993
- Total Time
- 1 hour 30 minutes
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Ingredients
4 large baking potatoes
1 large onion, finely chopped
3 tablespoons butter or olive oil
¼ cup milk or cream
Salt and freshly ground black pepper
Nutritional analysis per serving (8 servings)
36 grams carbs; 1 milligram cholesterol; 204 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 3 grams fiber; 504 milligrams sodium; 4 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 450 degrees. Scrub the potatoes and place them in the oven to bake until tender, about an hour.
- Step 2
While the potatoes are baking, saute the onion until it is golden brown in one tablespoon of the butter or oil. Set aside.
- Step 3
When the potatoes are done, split each in half lengthwise. Scoop all the insides into a mixing bowl, taking care not to break the skins. Using a fork, mash the potato with the remaining butter or oil. Season the mixture with salt and pepper and fold in the onions.
- Step 4
Spoon the filling back into the skins of the potatoes, making eight filled halves. Mound the potato filling in each of the skins and lightly trace a pattern on the top of the potato with the tines of a fork. Set aside until shortly before serving time.
- Step 5
Preheat oven to 450 degrees. Place the potatoes in a baking dish and place in the oven 15 to 20 minutes, until heated through and lightly browned on top. Serve at once.
Private Notes