Try a new twist on the twice-baked potato using small purple potatoes.
bag (24 oz) purple potatoes (about 24 potatoes)
tablespoon olive oil
cup sour cream
clove garlic, finely chopped
tablespoons butter, softened
to 3 tablespoons milk
Salt and pepper to taste
Heat oven to 350°F. Rub potatoes with olive oil; place on microwavable plate. Microwave uncovered on High 5 to 6 minutes or until potatoes are tender. Cool slightly.
Cut thin slice off both ends of potatoes. Using small teaspoon or melon baller, scoop out insides of potatoes, leaving some at base of potatoes.
In medium bowl, mash potatoes, sour cream, garlic, butter and enough milk to make a smooth mixture. Stir in salt and pepper. Spoon mixture into hollowed-out potatoes, or place mixture in decorating bag fitted with fluted tip, and pipe mixture into potatoes. Place filled potatoes on ungreased cookie sheet.
Bake 10 to 15 minutes or until hot. If desired, sprinkle with chopped fresh herbs.
These lovely purple potatoes have a pale purple color on the inside as well as a dark purple color on the outside.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.