Directions:
- Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut each potato in half lengthwise; scoop out pulp, leaving a thin shell.
- In a large bowl, beat the pulp with sour cream, butter, salt and seasonings. Stir in 3/4 cup each cheddar and mozzarella. Spoon or pipe into potato shells. Sprinkle with remaining cheeses.
- Place on a baking sheet. Bake at 375° for 15-20 minutes or until heated through. Top with green onions. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 69.34 Kcal (290 kJ) | ||
| Calories from fat | 55.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.19g | 10% | |
|---|---|---|---|
| Cholesterol | 18.65mg | 6% | |
| Sodium | 272.92mg | 11% | |
| Potassium | 41.95mg | 1% | |
| Total Carbs | 1.32g | 0% | |
| Sugars | 0.18g | 1% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 2.38g | 5% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.1mg | 0% | |
| Calcium | 75.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 249.03 Kcal (1043 kJ) | ||
| Calories from fat | 200.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.24g | 10% | |
|---|---|---|---|
| Cholesterol | 66.99mg | 6% | |
| Sodium | 980.16mg | 11% | |
| Potassium | 150.66mg | 1% | |
| Total Carbs | 4.73g | 0% | |
| Sugars | 0.66g | 1% | |
| Dietary Fiber | 0.18g | 0% | |
| Protein | 8.54g | 5% | |
| Vitamin C | 1.6mg | 1% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 0.2mg | 0% | |
| Calcium | 271.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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