Double-Stuffed Potatoes

Double-Stuffed Potatoes From Country Living

A delicious twist on the classic baked potato. To save time, substitute canned pears for the cooked pears. Nutritional Information
(per serving)

Calories 217 Total Fat 6g Saturated Fat -- Cholesterol 32mg Sodium 157mg Total Carbohydrate 40g Dietary Fiber 4g Sugars -- Protein 4g Calcium -- Keller & Keller

Serves: 12
Oven Temp: 425

Ingredients

U.S. Metric Conversion chart

• 2 Anjou or Bosc pears
• 1 lemon, halved
• 3 medium sweet potatoes, baked and cooled
• 4 medium Idaho baking potatoes, baked and cooled
• 1/2 cup(s) milk, heated
• 5 tablespoon(s) unsalted butter, melted
• 1 large egg, lightly beaten
• 3/4 teaspoon(s) salt
• 1/4 teaspoon(s) fresh-ground pepper
• 1/8 teaspoon(s) ground cloves
• 1/4 teaspoon(s) freshly grated nutmeg
• 1/2 cup(s) light brown sugar
• 3 sprig(s) fresh thyme

Directions

1. Bring a medium saucepan of water to a boil. Peel, core, and roughly chop the pears; place in the water. Squeeze the lemon juice into the water and add the lemon. Reduce heat to simmer and cook until the pears are easily pierced with a fork, about 15 minutes. Remove pears using a slotted spoon, and set aside.
2. Heat oven to 425 degrees F. Line a baking sheet with aluminum foil. Cut the potatoes in half lengthwise. Scoop the cooked flesh into a large bowl, reserving 12 of the empty potato skins. Add the milk, butter, and pears to the potatoes and mash until smooth. Add the egg, salt, pepper, cloves, and 1/8 teaspoon nutmeg and fill the reserved skin shells.
3. Mix the remaining ingredients together in a small bowl. Sprinkle over potato tops and transfer to baking sheet. Bake until tops brown, about 25 minutes. Serve immediately.

Tips & Techniques

Time-saver: Substitute canned pears for the cooked pears.

---