Receta Baked Stuffed Herbed Buttermilk Potatoes

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Raciónes: 4

Ingredientes

Cost per serving $0.49 view details

Direcciones

  1. Scrub potatoes under cool running water and pat dry with paper towels. Pierce each several times with fork. Bake at 425 degrees till potatoes are fork tender, about 1 hour.
  2. Wrap garlic in foil and bake at 350 degrees till cloves are tender, about 30 min. Remove peel from roasted garlic cloves.
  3. Cut horizontal slice off top third of each potato. Scoop pulp from potatoes into bowl, leaving shells about 1/4-inch thick. Scoop pulp from tops of potatoes into bowl. Spoon potatoes and cooked garlic cloves, a portion at a time, into potato ricer and press through, into bowl. Stir in buttermilk, sage, rosemary, thyme, salt and pepper to taste.
  4. Spoon mix proportionately into 4 shells. (At this point, potatoes can be refrigerated, covered, and baked the next day.) Brush tops with egg white. Bake at 425 degrees till tops are lightly browned, 20 to 25 min.
  5. This recipe yields 4 servings.
  6. Comments: Twice-baked potatoes are ideal for holiday dinners because they can be made the day ahead. When it comes time to serve them, all you have to do is brush the tops with egg white and set them in the oven for 20 min.
  7. NOTES :

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Nutrition Facts

Amount Per Serving %DV
Serving Size 248g
Recipe makes 4 servings
Calories 174  
Calories from Fat 6 3%
Total Fat 0.66g 1%
Saturated Fat 0.35g 1%
Trans Fat 0.0g  
Cholesterol 2mg 1%
Sodium 642mg 27%
Potassium 917mg 26%
Total Carbs 37.53g 10%
Dietary Fiber 4.6g 15%
Sugars 3.76g 3%
Protein 5.62g 9%
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