Double-Stuffed Potatoes Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
Instructions
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 °.
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