Russet or long oval baking potatoes offer the fluffiest results for this delicious holiday side dish from the January 2006 issue of Canadian Living.
- Portion size 4 servings
- Credits : Canadian Living Magazine: January 2006
Ingredients
Method
Using fork, prick each potato several times. Bake in 400°F (200°C) oven until potato yields when gently pressed, about 1 hour. (Or microwave at high for about 10 minutes.)
Cut thin slice from each potato. Leaving 1/2-inch (1 cm) thick walls, scoop flesh into bowl. Mash in sour cream, chives, butter and half each of salt and pepper.
Sprinkle shells with remaining salt and pepper; spoon in potato mixture, mounding slightly. Place on baking sheet. (Make-ahead: Cover and refrigerate for up to 24 hours. Uncover and heat in 375°F/190°C oven until hot, about 20 minutes.) Broil until tops are golden, about 3 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 368 mg
- Protein 4 g
- Calories 236.0
- Total fat 10 g
- Cholesterol 29 mg
- Saturated fat 6 g
- Total carbohydrate 34 g
%RDI
- Iron 14.0
- Folate 9.0
- Calcium 4.0
- Vitamin A 10.0
- Vitamin C 30.0
