Ingredients
- 4 large baking potatoes
- 1 large onion, finely chopped
- 3 tablespoons butter or olive oil
- ¼ cup milk or cream
- Salt and freshly ground black pepper
- Nutritional Information
Nutritional analysis per serving (8 servings)
168 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 3 grams protein; 0 milligrams cholesterol; 40 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 servings
Preparation
- Preheat oven to 450 degrees. Scrub the potatoes and place them in the oven to bake until tender, about an hour.
- While the potatoes are baking, saute the onion until it is golden brown in one tablespoon of the butter or oil. Set aside.
- When the potatoes are done, split each in half lengthwise. Scoop all the insides into a mixing bowl, taking care not to break the skins. Using a fork, mash the potato with the remaining butter or oil. Season the mixture with salt and pepper and fold in the onions.
- Spoon the filling back into the skins of the potatoes, making eight filled halves. Mound the potato filling in each of the skins and lightly trace a pattern on the top of the potato with the tines of a fork. Set aside until shortly before serving time.
- Preheat oven to 450 degrees. Place the potatoes in a baking dish and place in the oven 15 to 20 minutes, until heated through and lightly browned on top. Serve at once.
Dining and Cooking