Pink - Stuffed Potatoes
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 154.2
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 31.9 mg
- Total Carbs: 35.0 g
- Dietary Fiber: 3.9 g
- Protein: 4.3 g
View full nutritional breakdown of Pink - Stuffed Potatoes calories by ingredient
Introduction
Try something a little different for your next dinner party! Try something a little different for your next dinner party!Number of Servings: 8
Ingredients
-
4 baking potatoes, pricked with a fork
2 medium beets, quartered
2 shallots, diced
3 cloves garlic, minced
pinch salt
black pepper to taste
Directions
Preheat oven to 375.
Place potatoes and beets on a cookie sheet and bake for 50-60 minutes, turning over halfway through.
Remove from the oven and allow to cool slightly, then peel the beets and halve the potatoes, scooping out the insides.
Place the peeled beets and potato flesh in a bowl (keep the skins) and set aside.
In a medium non-stick pan, saute shallot and garlic in a small amount of cooking spray or water until softened, then scrape into the potato mixture.
Add salt and pepper to taste and mash until smooth.
Scoop the mashed mixture back into the reserved potato skins.
Place potatoes back in the oven and bake a further 10 minutes
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Place potatoes and beets on a cookie sheet and bake for 50-60 minutes, turning over halfway through.
Remove from the oven and allow to cool slightly, then peel the beets and halve the potatoes, scooping out the insides.
Place the peeled beets and potato flesh in a bowl (keep the skins) and set aside.
In a medium non-stick pan, saute shallot and garlic in a small amount of cooking spray or water until softened, then scrape into the potato mixture.
Add salt and pepper to taste and mash until smooth.
Scoop the mashed mixture back into the reserved potato skins.
Place potatoes back in the oven and bake a further 10 minutes
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
