Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 8 potato
- 8 tbsp oil
- 1 1/2 cup sour half and half
- 1 1/2 cup salt
- 1/8 tsp pepper
- 2 tbsp chives, snipped
- =
Directions
Preheat oven to 450 degrees. Prick skins of potatoes with fork; lightly oil your hands and rub oil onto the potatoes with fork; lightly onto the potatoes. Place potatoes oven and bake until done (about 35-40 minutes). Reduce heat each heat to 325 degrees. Remove potatoes from oven; cut a think slice from each and hollow out, being careful to leave shell intact. Mash centers in mixer with sour half and half, salt, pepper, and chives; refull shells, heaping high. Bake on aluminum foil heated throught and top is lightly browned (about ½ hour) food exchange per serving: 1 bread/starch exchange + 2 fat exchanges