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Ingredients
- 2 1/2 pound (7 - 8 med. size) potatoes, baked
- 1/2 pound bacon, diced
- 1 1/2 c. onion, minced
- 1 c. celery, sliced
- 1 tbsp. sage
- 1 1/2 teaspoon thyme
- 3/4 c. water
- 1/4 c. butter
- 7 ounce. pkg. seasoned bread cubes
- 1/4 c. parsley, minced
- Salt and pepper to taste
Directions
- Scoop pulp from baked potatoes; break up and measure to make about 1 qt; set aside. Cook bacon in a broad skillet till crisp. Add in onion and celery; cook 2 min longer. Add in potato pulp, sage and thyme; toss to mix well. In a large bowl, pour water and butter over bread cubes; toss to moisten proportionately. Add in mix and parsley; season with salt and pepper. Use to stuff your holiday bird.
- FOR STUFFING BALLS: Moisten with additional water as needed to shape into 3 inch balls. Place on greased baking sheet. Drizzle with additional butter, if you like. Bake at 350 degrees 25 to 30 min till golden brown.
- PREPARATION TIP: Save the skins from the scooped out baked potatoes for crisp and easy to prepare potato skins. Leaving about 1/8 inch of pulp on the skins, slice the skins into wedges, brush with melted butter and soy sauce and bake at 500 degrees till crisp, about 10 to 12 min. Salt and pepper to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 8 servings | |
| Calories 290 | |
| Calories from Fat 178 | 61% |
| Total Fat 19.99g | 25% |
| Saturated Fat 8.28g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 725mg | 30% |
| Potassium 201mg | 6% |
| Total Carbs 20.42g | 5% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.8g | 2% |
| Protein 7.33g | 12% |
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