Twice-Baked Potatoes

Preparation:  60 min. Cooking: 15 min. Total: 75 min.
Recipe photo
  • 4 medium potatoes
  • 3 tsp minced onion
  • 1 tsp salt
  • paprika
  • 1/2 Lb cream cheese or sour cream
  • 4 Fl Oz milk
  • black pepper , to taste
  • dried parsley flakes
Wash potatoes and pierce with fork. Bake at 400 ℉ until tender. Cut hot potatoes in half lengthwise. Scoop out potato, leaving skin intact for re-stuffing. Whip potatoes with remaining ingredients, except paprika and parsley, until fluffy. Scoop back into potato skins. Sprinkle with parsley flakes and paprika. Bake until golden brown, about 15 minutes at 350 ℉.
Calories
180 Cal
Fat
10 g
Carbs
19 g
Protein
4.2 g
Fiber
1.2 g
Sugar
2.3 g
Cholesterol
33 mg
Sodium
390 mg


Nutrients

Fiber     1.2 g
Fat     10 g
Sugar     2.3 g
Carbs     19 g
Protein     4.2 g
Calories     180 Cal

Fats

Fat, Poly     0.4 g
Fat, Mono     2.9 g
Fat, Sat     6.5 g
Fat, Trans     0 g
Fat, Percent     52 %

Vitamins

Vitamin, K     1.1 mcg     0.9 %
Vitamin, A     400 IU     13 %
Vitamin, B12     0.2 mcg     7.8 %
Niacin     1.1 mg     7.1 %
Riboflavin     0.1 mg     7.7 %
Vitamin, C     10 mg     11 %
Vitamin, D     6.1 IU     1 %
Vitamin, B6     0.3 mg     16 %
Vitamin, E     0.1 mg     0.8 %
Panto, Acid     0.6 mg     11 %
Choline     21 mg     3.9 %
Thiamin     0.1 mg     8 %

Minerals

Calcium     45 mcg     4.5 %
Phosphorus     84 mg     12 %
Magnesium     23 mg     5.5 %
Copper     0.2 mcg     20 %
Fluoride     0 mcg     0.4 %
Zinc     0.5 mg     4.1 %
Cholesterol     33 mg     0.2 %
Sodium     390 mg     26 %
Selenium     1.5 mcg     2.7 %
Manganese     0.1 mg     1.9 %
Potassium     370 mg     7.8 %
Iron     0.6 mg     7.8 %