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Double-Stuffed Potatoes




Source of Recipe


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Double-Stuffed Potatoes

Adapted from Tasteofhome.com
Exchanges
Yield: 14 servings.
Prep: 1-1/4 hours Bake: 20 min.

This creamy dish comes alive with the addition of sweet potatoes, brown sugar and cinnamon. Fresh pears lend an unexpected, yet fitting, special touch. Taste of Home Test Kitchen - Greendale, Wisconsin

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
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon
1/2 cup packed brown sugar

Directions:
Scrub and pierce the baking and sweet potatoes. Bake at 400° 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.

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.

Spoon mixture into potato shells. Sprinkle with brown sugar. Place on a baking sheet. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 160°.

1 stuffed potato half equals: 182 calories, 5 g fat (3 g saturated fat), 26 mg cholesterol, 93 mg sodium, 34 g carbohydrate, 3 g fiber, 3 g protein. ++++ Exchanges: 2 starch, 1 fat.