This recipe is taken from the 1998 Milk Calendar. These stuffed potatoes look and taste great anytime.
- Prep: 15 min - 20 min
- Cooking: 10 min - 15 min
- 4 medium sweet potatoes scrubbed
- 1 cup (250 mL) 35 % cream
- 1 tbsp (15 mL) grated orange zest
- 2 tbsp (30 mL) orange juice
- 1 tbsp (15 mL) thinly sliced green onion
- of ground nutmeg
- Salt and pepper to taste
- 2 tbsp (30 mL) pecans chopped
- 1 tbsp (15 mL) brown sugar
- 1 tbsp (15 mL) butter melted
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Preheat oven to 375 °F (190 °C).
To cook potatoes, prick with a fork and microwave on High for 8 to 10 min or until very soft.
Meanwhile, in a heavy saucepan, bring cream to a boil and cook, stirring occasionally, until thickened and reduced to 1/2 cup (125 mL). Remove from heat.
Cut cooked potatoes in half, scoop out the flesh and reserve four potato skin halves for filling.
Mash potato with hot cream. Add orange zest and juice, green onion, nutmeg, and salt and pepper. Spoon the mixture into the reserved skins. Top each with chopped pecans and brown sugar. Drizzle with melted butter. Bake for 10 to 15 min or until heated through.
If desired, spoon potato mixture into a small casserole dish. Top with pecans, brown sugar and melted butter and bake for 20 to 25 min or until heated through.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||6 % / 68 mg|
|Vitamin A:||177 %|
|Vitamin B6:||14 %|
|Vitamin C:||34 %|