4 Serves
102 Mins
Preheat your oven to 175°C. Scrub the potatoes thoroughly under running water, pat them dry, and pierce the skins several times with a fork.
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Vitamin E
0 mg / 15 mgVitamin K
83 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
93 µg / 400 µgCalcium
255 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
68 mg / 420 mgPhosphorus
292 mg / 1,250 mgPotassium
1165 mg / 4,700 mgSodium
401 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
4 g / 28 gSugar
9 g / 50 gSaturated Fat
8 g / 20 gCholesterol
33 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
Place the potatoes on a baking sheet and bake for 70 to 80 minutes, or until they are tender when pierced with a knife.
Once cool enough to handle, cut a lengthwise slice from the top of each potato. Scoop out the pulp into a large mixing bowl, leaving about a 1/4 inch of potato attached to the skin to form a sturdy shell.
Mash the potato pulp using a potato masher or electric mixer. Incorporate the sour cream, blue cheese, chives, parsley, garlic, and salt and pepper until the mixture is smooth and creamy. If the mixture is too thick, add a small amount of milk.
Spoon the seasoned potato mixture back into the prepared potato shells and arrange them in a baking dish.
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