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Nutrition Facts
Serving Size 193 g
(Approx. 8 Servings)
Amount Per Serving
Calories 340 Calories From Fat 150
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 10 g 50%
Trans Fat 0 g
Cholesterol 45 mg 15%
Sodium 370 mg 15%
Total Carbohydrate 42 g 14%
Dietary Fiber 4 g 16%
Sugars 4 g
Protein 6 g
Vitamin A 120% Iron 10%
Vitamin C 30% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Brown Butter and Sage Twice Baked Potatoes
Prep Time
1 hour
Cook Time
1 h 14 m
Total Time
2 h 14 m
Serves
8  People

Ingredients

Recipe makes 8 Servings

6 medium russet potatoes
2 medium sweet potatoes
2/3 cup(s) unsalted butter, softened, divided use
1 bunch fresh sage
1/2 cup(s) Parmesan cheese, grated, divided use
1 cup(s) panko bread crumbs
1 Tsp salt
1/2 Tsp white pepper
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Instructions

1
Preheat oven to 400ºF. Pierce russet and sweet potatoes with a fork then bake until tender, about 50 minutes.
2
In a small sauté pan, combine 1/3 cup butter and sage. Cook on medium heat 3 to 4 minutes, swirling or stirring frequently until butter begins to brown. Remove from heat. Set sage sprigs aside but do not discard.
3
Cut russet potatoes in half lengthwise then scoop the insides into a bowl. Discard half of the skins.
4
Peel sweet potatoes completely and add to bowl.
5
Add melted butter from sage, 1/4 cup Parmesan cheese, salt and pepper. Mix potatoes with a potato masher or use a hand mixer on low speed.
6
In a separate bowl, combine remaining butter and Parmesan cheese with bread crumbs and stir well.
7
Fill reserved potato skins with potato mixture and place on a lined sheet pan. Cover tops completely with bread crumbs and add a reserved sage leaf to each.
8
Bake at 400ºF for 15 to 20 minutes or until browned and heated through.

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