Ingredients
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5 pounds russet baking potatoes
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¼ cup salted butter, melted
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⅓ cup milk
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¼ teaspoon salt
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1 pinch ground black pepper
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2 tablespoons chopped fresh chives, or to taste
Directions
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Preheat the oven to 375 degrees F (190 degrees C).
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Wash and scrub potatoes. Place potatoes on the center rack and bake until they are soft in the center, about 1 hour. Remove from the oven and cool to the touch, about 15 minutes.
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Cut potatoes in half and remove potato flesh from the skin, leaving the skin intact. Place potato flesh in a large bowl and beat until fluffy using an electric mixer. Add butter, milk, salt, and pepper and beat until smooth.
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Spoon potato mixture into a pastry bag fitted with a large tip and pipe back into the potato skins. Sprinkle with fresh chives. Transfer to freezer bags and freeze until ready to use.
Cook's Note:
To serve, simply thaw the potatoes and bake at 350 degrees F (175 degrees C) until hot, 20 to 30 minutes. You can also thaw and microwave the potatoes on high for about 3 minutes.
Nutrition Facts (per serving)
220 | Calories |
5g | Fat |
40g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 220 | |
% Daily Value * | |
Total Fat 5g | 6% |
Saturated Fat 3g | 16% |
Cholesterol 13mg | 4% |
Sodium 108mg | 5% |
Total Carbohydrate 40g | 15% |
Dietary Fiber 5g | 18% |
Total Sugars 2g | |
Protein 5g | 10% |
Vitamin C 45mg | 50% |
Calcium 39mg | 3% |
Iron 2mg | 10% |
Potassium 972mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.