The number of potatoes you use for your Big Batch will be determined by their size and weight. Critical if following our Carb count is the total weight of raw potatoes and keeping track of the weight of the flesh and skins once baked.
Easy to make a batch once you get organized and perfect for freezing.
Big Batch Stuffed Potatoes
Regardless of whether you have 6, 7, 8 or even 9 try to have potatoes all about the same size for easier Carb counting.
Potatoes are tricky and it is true I use the grocers scale to weigh the potatoes when I purchase them, buying 8 potatoes as close to 1700 grams as I can: all about the same size!
Ingredients
Total weight for 8 raw Russet potatoes (1708 grams) 287 CHO
- Total Weight baked potatoes (1574 grams) 301 CHO
- Total weight potatoes with tops off (1379 grams) 263 CHO
- Potato flesh only (947 grams) 190 CHO
- Potato skins only (432 grams) 73 CHO
Cream Cheese/Sour Cream Mixture
- 8 tsp butter (40 grams) 0 CHO
- 1 block (250 grams) Philadelphia Cream Cheese 16 CHO
- 8 TBSP (120 grams) sour cream 8 CHO
- 1 tsp. salt 0 CHO
TOTAL CHO Cream Cheese/Sour Cream Mixture 24 CHO
- TOTAL WEIGHT 357 GRAMS
Potato Skin, Flesh and Stuffing
- TOTAL CHO STUFFING SKINS AND FLESH (263 CHO + 24 CHO) 287 CHO
- TOTAL WEIGHT 1736 GRAMS
- 287 CHO DIVIDED BY 1736 GRAMS = .165 CHO/GRAM
- EACH POTATO APPROXIMATELY (287 CHO DIVIDED 8) 35.87 CHO
- EACH POTATO APPRXIMATE WEIGHT (1736 GRAMS DIVIDED 8) 217 GRAMS
Potato Flesh and Stuffing Only
- TOTAL CHO STUFFING AND POTATO FLESH (190 CHO + 24 CHO) 214 CHO
- TOTAL WEIGHT 1304 GRAMS
- 214 CHO DIVIDED BY 1304 GRAMS = .164 CHO/GRAM
- EACH POTATO APPROXIMATELY (214 CHO DIVIDED 8) 26.75 CHO
- EACH POTATO APPROXIMATELY (1304 GRAMS DIVIDED 8) 163 GRAMS
Instructions
- *The thickness of the skin shell will also be a factor here. Our shells weigh about 50 – 60 grams or 9 CHO each, in addition to the flesh CHO.
- Pre heat oven to 400.
- Pierce skin of potato and place on rack in oven.
- Cook 45 – 1 hour until tender to touch and cooked through.
- Let rest on counter 15 minutes, until cool enough to handle.
- Cut a small top ¼ of the potato off and discard. With a tablespoon gently remove most of the potato flesh, leaving enough so that the skin maintains shape; about 1/8 – ¼ inch.
- Cut cream cheese block into 8 cubes.
Use a ricer break down the potatoes. Add cream cheese cubes, 2 at a time with potatoes to the ricer.
Add butter, sour cream and salt to potatoes and cream cheese mixture. Stir to incorporate.
- Return mixed potato flesh to the potato skins. Weights approximate as per above for each potato. Stuffing per potato: 163 grams, total weight of stuffed potato and skin: 217 grams.
- Garnish with cheddar cheese if desired.
- Bake in oven for 20 minutes until warmed through.
- Garnish with sour cream, green onion and/or bacon.
- Or if freezing, wrap each potato with plastic wrap. Defrost in the refrigerator and warm through. Then garnish as desired.
