Double-Stuffed Potatoes

10 ingredients
4 steps

Ingredients

  • 4 medium baking potatoes
  • 3 medium sweet potatoes
  • 2 medium pears, peeled and cubed
  • 5 tablespoons butter, cubed
  • 1/2 cup fat-free milk
  • 1 egg, lightly beaten
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup packed brown sugar

Directions

  1. 1
    Scrub and pierce the baking and sweet potatoes. Bake at 400° for 50-55 minutes or until tender. Meanwhile, place pears in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and set aside.
  2. 2
    Cool potatoes slightly; cut each in half lengthwise. Scoop out the pulp, leaving thin shells. In a large bowl, mash pulp with butter. Stir in the milk, egg, salt, pepper, cinnamon and reserved pears.
  3. 3
    Spoon mixture into potato shells. Sprinkle with brown sugar. Place on a
  4. 4
    . Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 160°.

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