Potatoes Stuffed With Cheese And Chilis (Papas Ahuecadas Con Que

1. Preheat oven to 325°F.

2. Using a spoon, scoop out the center of each potato. Set potatoes aside.

3. Combine potato centers with egg yolks, cheese, pepper sauce and parsley.

4. Stuff the potatoes with the mixture.

5. Spread butter over the outside of the potatoes.

6. Bake for 20 minutes.

7. Increase heat to 400°F.

8. Bake for 10 minutes more.

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Nutrient	Quantity
Total fats	62.3127 g
Protein	39.964 g
Carbohydrates	12.9582 g
Energy	761.134 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5012 g
Water	85.9378 g
Aspartic acid	2.995 g
Calcium, Ca	898.392 mg
Lutein + zeaxanthin	1005.914 g
Fiber, total dietary	3.1662 g
Fatty acids, total saturated 22:0	0.0129 g
Carotene, beta	705.976 g
Niacin	3.307 mg
Vitamin A, RAE	445.734 g
Arginine	2.1397 g
Riboflavin	0.8594 mg
Tocopherol, beta	0.017 mg
Fatty acids, total polyunsaturated 15:0	0.0044 g
Fatty acids, total saturated 20:1	0.0493 g
Glutamic acid	8.8814 g
Sodium, Na	1592.004 mg
Fatty acids, total saturated 16:1 undifferentiated	1.4578 g
Total lipid (fat)	62.3127 g
Manganese, Mn	0.4862 mg
Fructose	0.0238 g
Proline	3.3228 g
Fatty acids, total saturated 16:0	15.9862 g
Fatty acids, total saturated 8:0	0.3365 g
Sucrose	0.0238 g
Choline, total	301.1172 mg
Sugars, total	0.9623 g
Serine	2.2696 g
Fatty acids, total saturated 10:0	0.8144 g
Fatty acids, total saturated 18:0	5.7991 g
Fatty acids, total saturated 20:4 undifferentiated	0.1489 g
Vitamin B-6	0.3981 mg
Selenium, Se	38.6264 g
Ash	9.2307 g
Vitamin D	102.47 IU
Fatty acids, total saturated 18:1 undifferentiated	17.9798 g
Pantothenic acid	3.6046 mg
Phenylalanine	1.9987 g
Copper, Cu	0.5826 mg
Betaine	0.306 mg
Thiamin	0.4937 mg
Retinol	385.34 g
Methionine	1.0981 g
Iron, Fe	2.8065 mg
Carbohydrate, by difference	12.9582 g
Phosphorus, P	887.262 mg
Folate, total	144.968 g
Dihydrophylloquinone	0.034 g
Tocopherol, gamma	0.5126 mg
Fatty acids, total saturated 4:0	0.8883 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0037 g
Fatty acids, total saturated 22:1 undifferentiated	0.0031 g
Alanine	1.4551 g
Cholesterol	470.15 mg
Valine	2.7414 g
Fatty acids, total saturated 18:2 undifferentiated	8.1358 g
Glycine	1.0965 g
Carotene, alpha	12.92 g
Glucose (dextrose)	0.0612 g
Fatty acids, total saturated 14:0	4.5287 g
Zinc, Zn	5.887 mg
Isoleucine	2.0551 g
Maltose	0.0238 g
Tocopherol, delta	0.0204 mg
Fatty acids, total saturated 12:0	0.6659 g
Fatty acids, total polyunsaturated	8.8352 g
Fatty acids, total saturated 14:1	0.0082 g
Leucine	3.4988 g
Tocotrienol, alpha	0.0102 mg
Vitamin A, IU	2444.066 IU
Folate, DFE	144.968 g
Tryptophan	0.6035 g
Vitamin C, total ascorbic acid	15.162 mg
Phytosterols	0.57 mg
Galactose	0.0238 g
Fatty acids, total saturated 20:0	0.0109 g
Fatty acids, total saturated 6:0	0.4874 g
Lactose	0.0238 g
Tyrosine	2.2118 g
Vitamin B-12	2.31 g
Vitamin K (phylloquinone)	190.438 g
Fatty acids, total saturated	30.4821 g
Histidine	1.3289 g
Fatty acids, total monounsaturated	19.9629 g
Threonine	1.529 g
Folate, food	144.968 g
Fatty acids, total polyunsaturated 17:0	0.0173 g
Vitamin D (D2 + D3)	2.511 g
Fatty acids, total polyunsaturated 24:0	0.0031 g
Cryptoxanthin, beta	11.22 g
Vitamin D3 (cholecalciferol)	2.511 g
Vitamin E (alpha-tocopherol)	1.3002 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0388 g
Magnesium, Mg	67.25 mg
Lysine	3.1059 g
Potassium, K	570.016 mg
Cystine	0.3438 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Butter	2 tablespoons	171	7.857	14.4
Potato	6	0	0	0
Parsley	3 tablespoons	4.104	0.7216	0.0901
Egg yolk	2	109.48	1.2206	9.0236
Cheese	1 cup	476.55	3.159	38.799
Pepper	0	0	0	0
pepper sauce	2 tablespoons	0	0	0