Double-Stuffed Potatoes Recipe

Name: Double-Stuffed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium baking potatoes; 3 medium sweet potatoes; 2 medium pears, peeled and cubed; 5 tablespoons butter, cubed; 1/2 cup fat-free milk; 1 egg, lightly beaten; 1 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon ground cinnamon; 1/2 cup packed brown sugar

Servings: persons

4 medium baking potatoes
3 medium sweet potatoes
2 medium pears, peeled and cubed
5 tablespoons butter, cubed
1/2 cup fat-free milk
1 egg, lightly beaten
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon
1/2 cup packed brown sugar

1
Scrub and pierce the baking and sweet potatoes. Bake at 400u00b0 for 50-55 minutes or until tender. Meanwhile, place pears in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and set aside.
2
Cool potatoes slightly; cut each in half lengthwise. Scoop out the pulp, leaving thin shells. In a large bowl, mash pulp with butter. Stir in the milk, egg, salt, pepper, cinnamon and reserved pears.
3
Spoon mixture into potato shells. Sprinkle with brown sugar. Place on a
4
. Bake, uncovered, at 400u00b0 for 20-25 minutes or until a thermometer reads 160u00b0.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 medium baking potatoes, 3 medium sweet potatoes, 2 medium pears, peeled and cubed, 5 tablespoons butter, cubed, and more.

Yes, Double-Stuffed Potatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Double-Stuffed Potatoes

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