Double-Stuffed Potatoes or Mashed (5 lbs 4-5 PTS) Recipe - Cooking Index
Double-Stuffed Potatoes or Mashed (5 lbs 4-5 PTS) Recipe - Cooking Index
| 5 lbs | 2270g / 80oz | Idaho potatoes - 10 medium |
| 4 tablespoons | 60ml | Butter |
| 3/4 cup | 177ml | Skim milk - to 1/2 c warmed |
| 4 tablespoons | 60ml | Parmesan cheese - grated |
| 1/2 cup | 73g / 2.6oz | Nonfat cottage cheese - I use high calcium |
| Kind | ||
| 1/2 cup | 118ml | Nonfat sour cream |
| Salt and white pepper - to taste |
1a). For Mashed Potatoes:
Peel potatoes and cut into chunks (about 2 inches square). Boil in salted
water for about 20 minutes -- until tender. Drain potatoes
and place back in pot. Proceed as below:
1b). For Baked Double-stuffed :
Wash potatoes well and prick with a fork. Bake for about 1 hour at 425
degrees (until done).
Cut potatoes in half lengthwise and scoop out insides. Put potato pulp into a
large bowl and proceed per below directions:
2). Mash potatoes with butter, then stir in milk and cheeses. (If serving "fussy
eaters", you may want to puree cottage cheese before adding -- I don't
usually do this, but it made for a smoother texture the one time that I tried it)
Stir in sour cream and desired seasonings. (I often use seasoned salt and a
pinch of cajun seasoning.)
3a). Serve immediately as mashed potatoes or...
3b). Place in a 8" square casserole dish that has been sprayed with cooking
oil spray. Sprinkle with paprika and bake uncovered at 350 degrees for
about 30 minutes for potato casserole or...
3c). Fill each potato skin, place on baking sheet, sprinkle with Paprika and
bake for approximately 20-30 mins at 350 to 425 degrees (depending on
what else you have cooking in the oven).
I don't really care for the flavor or texture of potatoes that have been
frozen and thawed, but I'm picky... so, I have yet to try freezing these;
but I imagine that the casserole and the skins would both freeze well.
(I might consider leaving out the sour cream if freezing.)
I'm not sure how long they would take to reheat from the frozen state. I
would try 350 degrees and check on the double-stuffs after 35 mins and
the casserole after 45 mins.
These double-stuffed potatoes keep well for at least a week in the fridge
(as long as you use fresh milk). I reheat in a 350 degree toaster oven
for about 12 minutes.
Per serving: 251 Calories (kcal); 5g Total Fat; (19% calories from fat);
9g Protein; 43g arbohydrate; 16mg Cholesterol; 146mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
1 Fat; 0 Other Carbohydrates
NOTES : Nutrition estimated per MasterCook (for 1/12 recipe):
204 cals, 5g fat (20%CFF), 3g fiber, 8% calcium = 4 WW Points
Nutrition for 1/10 recipe or 2 potato halves:
245 cals, 5 g. fat (20%CFF), 3 g. fiber, 9% calcium = 5 WW Points
Source:
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