Directions:
- Halve and steam potatoes using a basket steamer, until just tender, about 8 minutes. When cool enough to handle, use a small spoon or melon baller to scoop the flesh out of each potato into a mixing bowl. Place potato shells on a parchment paper-lined baking sheet and set aside.
- Mash potato flesh with a fork. Mix in half the Parmesan cheese, 2 tablespoons oregano, 1 Tbsp olive oil and all the remaining ingredients until well blended. Spoon the filling back into the potato shells evenly. (If making ahead, potatoes can be wrapped with plastic at this point and refrigerated until needed).
- To serve, preheat oven to 450°F Top the filled potatoes with the remaining Parmesan cheese and a drizzle of the remaining olive oil. Bake for 12-15 minutes or until golden brown and crisp. Garnish with remaining oregano and transfer to a platter and serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3193.5 Kcal (13371 kJ) | ||
| Calories from fat | 56.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.28g | 10% | |
|---|---|---|---|
| Cholesterol | 6.82mg | 2% | |
| Sodium | 223.75mg | 9% | |
| Potassium | 17607.81mg | 375% | |
| Total Carbs | 738.56g | 246% | |
| Sugars | 28.78g | 115% | |
| Dietary Fiber | 57.3g | 229% | |
| Protein | 88.64g | 177% | |
| Vitamin C | 767.3mg | 1279% | |
| Iron | 28.9mg | 161% | |
| Calcium | 700.8mg | 70% | |
| Amount Per 100 g | |||
| Calories | 2361.89 Kcal (9889 kJ) | ||
| Calories from fat | 41.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.64g | 10% | |
|---|---|---|---|
| Cholesterol | 5.04mg | 2% | |
| Sodium | 165.48mg | 9% | |
| Potassium | 13022.62mg | 375% | |
| Total Carbs | 546.23g | 246% | |
| Sugars | 21.29g | 115% | |
| Dietary Fiber | 42.38g | 229% | |
| Protein | 65.55g | 177% | |
| Vitamin C | 567.5mg | 1279% | |
| Iron | 21.4mg | 161% | |
| Calcium | 518.3mg | 70% | |
* 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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