Directions:
- Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 12-14 minutes or until tender, turning once.
- When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp. Add the cream cheese, sour cream, butter and salt; mix well. Spoon into potato shells.
- Place on a baking sheet. Sprinkle with brown sugar and cinnamon. Bake, uncovered, at 425° for 12-15 minutes or until heated through and topping is golden brown. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 314.33 Kcal (1316 kJ) | ||
| Calories from fat | 150.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.72g | 26% | |
|---|---|---|---|
| Cholesterol | 50.65mg | 17% | |
| Sodium | 465.24mg | 19% | |
| Potassium | 520.01mg | 11% | |
| Total Carbs | 37.91g | 13% | |
| Sugars | 15.38g | 62% | |
| Dietary Fiber | 4.24g | 17% | |
| Protein | 4.88g | 10% | |
| Vitamin C | 2.7mg | 5% | |
| Vitamin A | 1.4mg | 46% | |
| Iron | 1.4mg | 8% | |
| Calcium | 100.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 166.79 Kcal (698 kJ) | ||
| Calories from fat | 79.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.87g | 26% | |
|---|---|---|---|
| Cholesterol | 26.88mg | 17% | |
| Sodium | 246.87mg | 19% | |
| Potassium | 275.93mg | 11% | |
| Total Carbs | 20.12g | 13% | |
| Sugars | 8.16g | 62% | |
| Dietary Fiber | 2.25g | 17% | |
| Protein | 2.59g | 10% | |
| Vitamin C | 1.5mg | 5% | |
| Vitamin A | 0.7mg | 46% | |
| Iron | 0.8mg | 8% | |
| Calcium | 53.1mg | 10% | |
* 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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