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Double-Stuffed Potatoes

 Double-Stuffed Potatoes
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
14 ServingsPrep: 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.
Nutritional Facts: 1 stuffed potato half equals 182 calories,

2 of 2

Double-Stuffed Potatoes (continued)

Nutritional Facts: 5 g fat (3 g saturated fat), 26 mg cholesterol, 218 mg sodium, 34 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.