Recipe Summary

6 servings


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°.

  • Wrap potatoes in foil; bake at 375° for 1 hour or until tender.

  • Place rutabaga in a large saucepan; cover with water. Bring to a boil. Cook 5 minutes. Add carrot; cook for 5 minutes. Add parsnip; cook for 5 minutes or until rutabaga is tender. Drain; mash vegetables to desired consistency. Stir in buttermilk and remaining ingredients.

  • Unwrap potatoes; cut a 1/4-inch slice from the top of each potato; scoop out pulp, leaving a 1/4-inch-thick shell. Add pulp to rutabaga mixture; stir well. Stuff the shells with the potato mixture, and place on a baking sheet. Bake at 375° for 10 minutes or until thoroughly heated.

Nutrition Facts

234 calories; calories from fat 4%; fat 1g; saturated fat 0.3g; mono fat 0.1g; poly fat 0.3g; protein 4.5g; carbohydrates 53.5g; fiber 7g; cholesterol 0mg; iron 1.7mg; sodium 243mg; calcium 96mg.