Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

You can stuff and refrigerate the potato shells up to two days ahead. Add about five minutes to the cook time if starting with cold potatoes. Serve with everything from steak to Thanksgiving dinner.

Lorrie Hulston Corvin
Recipe by Cooking Light November 2005

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Yield:
8 servings (serving size: 1 stuffed shell)
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Ingredients

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Directions

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  • Preheat oven to 375°.

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  • Bake potatoes at 375° for 1 hour or until tender. Cool 10 minutes or until cool enough to handle. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Place potato pulp, buttermilk, and remaining ingredients in a large bowl; beat with a mixer at medium speed until well blended. Spoon about 1/2 cup potato mixture into each of 8 shells (reserve remaining shells for another use). Arrange stuffed shells on a baking sheet. Bake at 375° for 20 minutes or until thoroughly heated.

Nutrition Facts

264 calories; calories from fat 25%; fat 7.4g; saturated fat 3.8g; mono fat 2.7g; poly fat 0.4g; protein 8.5g; carbohydrates 41.7g; fiber 3.8g; cholesterol 20mg; iron 2.3mg; sodium 658mg; calcium 117mg.
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