Double-Stuffed Potatoes Recipe
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
- 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 Eggland's Best Egg, lightly beaten
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground cinnamon
- 1/2 cup packed brown sugar
- 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
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Reviewed Mar. 29, 2011
Absolutely delicious, added small amount of shredded cheese to top last 10 minutes.
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