Twice Baked Potato and Raclette Casserole Recipe
Recipe By Martha Stewart-5
Mashed potatoes are enriched with butter, sour cream, cream cheese, and raclette for this decadent fondueinspired casserole. crispy potato skins roasted with garlic and sage make an ingenious garnish.
4.1
10 Rating -
Rate
Vegdiet
2hr 40minstotal
35minsPrep
2hr 40m.total
35m.Prep
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Twice Baked Potato and Raclette Casserole Recipe
- 0.60 tablespoon Unsalted butter, room temperature, plus more for dish
- 1/2 pound Yukon gold potatoes, scrubbed
- 0.03 cup Sour cream
- 0.40 ounce Cream cheese, room temperature
- 0.60 ounce Raclette or fontina, grated
- 1/20 cup Whole milk, room temperature
- As required Kosher salt and freshly ground pepper
- 0.03 cup Extra virgin olive oil
- 1/5 teaspoon Minced garlic
- 1.60 Small whole fresh sage leaves, or 8 large leaves, coarsely chopped
- 1/5 tablespoon Finely chopped fresh chives, for serving
Nutrition
value
value
270
calories per serving
14 g Fat5 g Protein31 g Carbs5 g FiberOther
Current Totals
- Fat14g
- Protein5g
- Carbs31g
- Fiber5g
MacroNutrients
- Carbs31g
- Protein5g
- Fiber5g
Fats
- Fat14g
Vitamins & Minerals
- Calcium51mg
- Iron1mg
- Vitamin A37mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B936mcg
- Vitamin B12< 1mcg
- Vitamin C61mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium57mg
- Manganese< 1mg
- Phosphorus116mg
- Selenium3mcg
- Zinc1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Martha Stewart-5