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Gwen Kaesberg: "potatoes took longer to bake and mine were small" Read More
7Ingredients
55Minutes
170Calories
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Ingredients
US|METRIC
10 SERVINGS
- 5 russet baking potatoes
- 3 egg yolks
- 1/4 cup butter (softened)
- 1/4 cup chopped fresh chives
- 2 tsp. salt
- 1/2 cup heavy cream
- 1 Tbsp. butter (melted)
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Directions
- Preheat oven to 400°F. Line baking sheet with parchment paper or silicone baking mat.
- Wrap potatoes in aluminum foil. Place on prepared pan. Bake 30 minutes or until tender. Let stand until cool enough to handle.
- Cut potatoes in half lengthwise. Scoop out centers,leaving ¼-inch-thick shells. Add potato flesh, egg yolks, ¼ cup butter, cream, chives and salt to Bowl of KitchenAid® Artisan Stand Mixer. Attach Bowl and Wire Whip to Mixer. Turn to Speed 4 and mix 3 minutes.Spoon into piping bag fitted with large star tip. Pipe filling into potato skins.
- Brush tops of potatoes with 1 tablespoon melted butter. Place on prepared pan.Bake 8 minutes or until golden brown.
NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories170Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol100mg33% |
| Sodium530mg22% |
| Potassium380mg11% |
| Protein4g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate11g4% |
| Dietary Fiber3g12% |
| Sugars0g |
| Vitamin A10% |
| Vitamin C15% |
| Calcium4% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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