A delicious twist on the classic baked potato.
3 medium sweet potatoes, baked and cooled
4 medium Idaho baking potatoes, baked and cooled
2 Anjou or Bosc pears
1 lemon, halved
1/2 cup milk, heated
5 tablespoons unsalted butter, melted
1 large egg, lightly beaten
3/4 teaspoon salt
1/4 teaspoon fresh-ground pepper
1/8 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/2 cup light brown sugar
3 fresh thyme sprigs
Bring a medium saucepan of water to a boil. Peel, core, and roughly chop the pears; place in the water. Squeeze the lemon juice into the water and add the lemon. Reduce heat to simmer and cook until the pears are easily pierced with a fork - about 15 minutes. Remove pears using a slotted spoon, and set aside. Heat oven to 425°F. Line a baking sheet with aluminum foil. Cut the potatoes in half lengthwise. Scoop the cooked flesh into a large bowl, reserving 12 of the empty potato skins. Add the milk, butter, and pears to the potatoes and mash until smooth. Add the egg, salt, pepper, cloves, and 1/8 teaspoon nutmeg and fill the reserved skin shells. Mix the remaining ingredients together in a small bowl. Sprinkle over potato tops and transfer to baking sheet. Bake until tops brown - about 25 minutes. Serve immediately.
(based on individual servings)
Total Fat: 6 g
Saturated Fat: g
Cholesterol: 32 mg
Sodium: 157 mg
Carbohydrates: 40 g
Fiber: 4 g
Protein: 4 g
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