Serves: 6
Total Calories: 171
1. Heat oven to 375°F. If desired, rub potatoes with shortening or wrap in foil. Bake at 375°F. for about 1 hour or until tender.
2. Cut a slice from top of each potato carefully scoop out potato pulp into large bowl. Add sour cream, margarine, salt, mustard and pepper beat until smooth and fluffy. Stir in pimientos. Spoon mixture into potato shells. Place in ungreased 13x9-inch pan.
3. Bake an additional 20 to 25 minutes or until lightly browned.
Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 270 * Calories from Fat: 120 * % Daily Value: Total Fat: 13 g 20% * Saturated Fat: 5 g 25% * Cholesterol: 10 mg 3% * Sodium: 290 mg 12% * Total Carbohydrate: 33 g 11% * Dietary Fiber: 3 g 12% * Sugars: 3 g * Protein: 4 g * Vitamin A: 15% * Vitamin C: 35% * Calcium: 4% * Iron: 10% * Dietary Exchanges: 2 Starch, 2 1/2 Fat or 2 Carbohydrate, 2 1/2 Fat
See Cook's Note: Potato Pointers and Cook's Note: Cooking Potatoes
This Baked Stuffed Potatoes recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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