Cheesy Twice Baked Potatoes With Onion Sauce Recipe

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Cheesy Twice Baked Potatoes With Onion Sauce
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Ingredients:

Directions:

  1. POTATOES:
  2. Preheat oven to 450
  3. Scrub and dry potatoes.
  4. Prick with a fork and rub with butter.
  5. Bake about 1 hour or until tender.
  6. Cook bacon, drain and crumble
  7. Cut a slice from the top of each potato.
  8. Scoop out pulp into a bowl.
  9. Mash the potatoes until free from lumps.
  10. Beat in the butter, half and half and egg yolk.
  11. Stir in black pepper and cheese.
  12. Refill potato shells.
  13. Make a well in the potatoes.
  14. Sprinkle with crumbled bacon
  15. Fill with the sauce.
  16. Sprinkle with Parmesan cheese.
  17. Broil until browned.
  18. ONION SAUCE:
  19. Saute 2 tablespoons minced green onions in 2 tablespoons butter. Add 2 tablespoons all-purpose flour. cook 1 minute.
  20. Slowly pour in 1/2 cup each milk and half and half, stirring onstantly. Salt to taste.
  21. Cook until thickened.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 796.51 Kcal (3335 kJ)
Calories from fat 537.07 Kcal
% Daily Value*
Total Fat 59.67g 92%
Cholesterol 238.03mg 79%
Sodium 3953.75mg 165%
Potassium 801.5mg 17%
Total Carbs 9.97g 3%
Sugars 1.72g 7%
Dietary Fiber 0.18g 1%
Protein 56.56g 113%
Vitamin C 1.9mg 3%
Vitamin A 0.1mg 2%
Iron 3.7mg 21%
Calcium 220.9mg 22%
Amount Per 100 g
Calories 291.73 Kcal (1221 kJ)
Calories from fat 196.71 Kcal
% Daily Value*
Total Fat 21.86g 92%
Cholesterol 87.18mg 79%
Sodium 1448.11mg 165%
Potassium 293.56mg 17%
Total Carbs 3.65g 3%
Sugars 0.63g 7%
Dietary Fiber 0.07g 1%
Protein 20.71g 113%
Vitamin C 0.7mg 3%
Iron 1.4mg 21%
Calcium 80.9mg 22%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20.9
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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