Double-baked Potatoes
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
393
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 393 cal. | (19 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 80.9 μg | (135 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 419 mg | (10 %) | ||
| Calcium | 549 mg | (55 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 18.3 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 3 large, baking potatoes
- ½ cup milk
- ½ cup cream cheese
- 1 ¾ cups shredded Cheddar cheese (divided)
- ¼ cup onions (finely chopped)
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 6 cups frozen, chopped Spinach (thawed, drained and squeezed dry)
Preparation steps
1.
Preheat oven to 400° F / 200º C. Pierce potatoes with a fork and bake for 1 hour and 15 minutes or until tender. Cool.
2.
Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Mash pulp with a potato masher.
3.
Combine milk and cream cheese in a large bowl and stir with a whisk. Add potato pulp, 1 cup cheddar cheese, onion, salt, pepper and spinach; mix well.
4.
Spoon potato mixture into shells; sprinkle each half with 2 tablespoons cheddar cheese. Place stuffed potatoes on a baking sheet; bake at 400° for 15 minutes or until thoroughly heated. Serve.
