DOUBLE STUFFED POTATOES

DOUBLE STUFFED POTATOES
14 Servings

Prep: 1-1/4 hours Bake: 20 min.

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

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.

Cool potatoes slightly; cut each in half lengthwise. Scoop out the pulp, leaving thin shells. In a bowl, mash the pulp with butter. Stir in the milk, egg, salt, pepper, cinnamon and reserved pears.

Spoon mixture into potato shells. Sprinkle with brown sugar. Place on a baking sheet. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 160°. Yield: 14 servings.