Double-Stuffed Potatoes Recipe

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Double-Stuffed Potatoes Recipe
Double-Stuffed Potatoes Recipe photo by Taste of Home
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Double-Stuffed Potatoes Recipe

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This creamy dish comes alive with the addition of sweet potatoes, brown sugar and cinnamon. Fresh pears lend an unexpected, yet fitting, special touch. Taste of Home Test Kitchen - Greendale, Wisconsin
MAKES:
14 servings
TOTAL TIME:
Prep: 1-1/4 hours Bake: 20 min.
MAKES:
14 servings
TOTAL TIME:
Prep: 1-1/4 hours Bake: 20 min.

Ingredients

  • 4 medium baking potatoes
  • 3 medium sweet potatoes
  • 2 medium pears, peeled and cubed
  • 5 tablespoons butter, cubed
  • 1/2 cup fat-free milk
  • 1 egg, lightly beaten
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup packed brown sugar

Directions

Scrub and pierce the baking and sweet potatoes. Bake at 400° for 50-55 minutes or until tender. Meanwhile, place pears in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and set aside.
Cool potatoes slightly; cut each in half lengthwise. Scoop out the pulp, leaving thin shells. In a large bowl, mash pulp with butter. Stir in the milk, egg, salt, pepper, cinnamon and reserved pears.
Spoon mixture into potato shells. Sprinkle with brown sugar. Place on a baking sheet. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 160°. Yield: 14 servings.
Originally published as Double-Stuffed Potatoes in Healthy Cooking December/January 2009, p38

Nutritional Facts

1 each: 182 calories, 5g fat (3g saturated fat), 26mg cholesterol, 218mg sodium, 34g carbohydrate (16g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 4 medium baking potatoes
  • 3 medium sweet potatoes
  • 2 medium pears, peeled and cubed
  • 5 tablespoons butter, cubed
  • 1/2 cup fat-free milk
  • 1 egg, lightly beaten
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup packed brown sugar
  1. Scrub and pierce the baking and sweet potatoes. Bake at 400° for 50-55 minutes or until tender. Meanwhile, place pears in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and set aside.
  2. Cool potatoes slightly; cut each in half lengthwise. Scoop out the pulp, leaving thin shells. In a large bowl, mash pulp with butter. Stir in the milk, egg, salt, pepper, cinnamon and reserved pears.
  3. Spoon mixture into potato shells. Sprinkle with brown sugar. Place on a baking sheet. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 160°. Yield: 14 servings.
Originally published as Double-Stuffed Potatoes in Healthy Cooking December/January 2009, p38

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jpwyner User ID: 520407 144386
Reviewed May. 12, 2014

"A nice blend of potatoes that complement one another, and the potato skins are healthy to eat."

MY REVIEW
banditdan User ID: 5907595 73465
Reviewed Mar. 29, 2011

"Absolutely delicious, added small amount of shredded cheese to top last 10 minutes."

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