Recipe by Oxmoor House January 1994


Recipe Summary test

6 servings.


Ingredient Checklist


Instructions Checklist
  • Wash potatoes; bake at 400° for 1 hour or until done. Let cool to touch. Cut a 1-inch lengthwise strip from top of each potato; carefully scoop out pulp, leaving shells intact. Mash pulp in a large bowl, and set aside.

  • Combine broth, onion, and garlic in a small saucepan. Bring to a boil. Reduce heat, and simmer, uncovered, until all liquid is evaporated.

  • Combine potato pulp, onion mixture, sour cream, milk, and pepper; stir well. Stir in Cheddar cheese and 1/4 cup Parmesan cheese. Spoon potato mixture evenly into shells.

  • Combine remaining 1 tablespoon Parmesan cheese, breadcrumbs, and remaining ingredients; stir well. Sprinkle potatoes evenly with breadcrumb mixture and bake, uncovered, at 375° for 20 minutes or until thoroughly heated.


Light and Luscious

Nutrition Facts

335 calories; calories from fat 12%; fat 4.5g; saturated fat 2.4g; protein 16.5g; carbohydrates 57g; cholesterol 12mg; sodium 276mg.