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Sweet and Savory Double Stuffed Potatoes

These boat-shaped delights are truly a welcome treat at holiday gatherings. The potato mash (a blend of Idaho potatoes, sweet potatoes, and pears!) is seasoned with nutmeg, coconut sugar (or light brown sugar), and cloves. As one reviewer reported: "The inside stuffing is totally delicious - lighter, less overwhelming than sweet potatoes, yet sweet and savory (total yum!)"

Ingredients

2 Anjou or Bosc pears
1 lemon, halved
3 medium sweet potatoes, baked and cooled
4 medium Idaho baking potatoes, baked and cooled
1/2 cup milk, heated (organic milk is preferred, raw milk even better and raw goat milk best of all)
5 tablespoons unsalted butter, melted
1 large egg, lightly beaten (preferably cage-free organic)
3/4 teaspoons Himalayan or sea salt
1/4 teaspoon fresh-ground pepper
1/8 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/2 cup coconut sugar (you can use light brown sugar, but it is not nearly as healthy)
3 sprigs fresh thyme

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)

  

Instructions

1. 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.

2. Heat oven to 425 degrees 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 butter, and pears to the potatoes and mash until smooth.

3. Dribble in the milk (up to 1/2 cup) making sure to not let the mixture get too thin so that it will be firm enough to mound up in the potato skin shells. Add the egg, salt, pepper, cloves, and 1/8 teaspoon nutmeg and fill the reserved skin shells.

3. 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.

Yields 12 servings

Per serving: Calories 217, Fat 6g, Cholesterol 32mg, Sodium 157mg, Carbs 40g, Dietary Fiber 4g, Protein 4g

Original recipe and image source: http://www.countryliving.com/recipefinder/double-stuffed-potatoes-3082.

    

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