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4
medium yellow-flesh potatoes (such as Yukon gold)
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1/2
cup dairy sour cream
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1/4
teaspoon garlic salt
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1/8
teaspoon pepper
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Milk (optional)
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2
tablespoons crumbled Gorgonzola or blue cheese
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1
tablespoon chopped red sweet pepper
1. Scrub potatoes with a brush; pat dry, and prick with fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender. Cut a lengthwise slice from the top of each potato; discard skin from slice and place pulp in bowl. Scoop pulp out of each potato, leaving a 1/4-inch-thick shell. Add pulp to bowl.
2. Mash potatoes with a potato masher or an electric mixer on low speed. Add sour cream, garlic salt, and pepper; beat until smooth. If necessary, stir in 1 to 2 tablespoons milk to make of desired consistency.
3. Spoon the potato mixture into the shells. Place in a 2-quart sqaure or rectangular baking dish. Bake, uncovered, in a 425 degree F oven for 20 to 25 minutes or until lightly browned. Sprinkle with Gorgonzola or blue cheese and chopped red sweet pepper. Makes 4 servings.
- Servings Per Recipe 4,
- Calories 313,
- Protein (gm) 7,
- Carbohydrate (gm) 55,
- Fat, total (gm) 7,
- Cholesterol (mg) 16,
- Saturated fat (gm) 5,
- Dietary Fiber, total (gm) 2,
- Vitamin C (mg) 36,
- Sodium (mg) 220,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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