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CATEGORY CUISINE TAG YIELD
Eggs, Dairy, Grains 6 Servings

INGREDIENTS

6 Or 12 smaller potatoes
1 T Oil
1 Size egg, beaten
15 g Butter, 1/2oz
175 g Grated Cheddar cheese, 6oz
1 142 millilit sour cream
2 t Wholegrain mustard
1 Clove garlic, crushed
1 180 gram pac broccoli
florets blanched and
refreshed

INSTRUCTIONS

Preheat the oven to 180 C, 350 F, Gas Mark 4.  Prick the potatoes all
over and brush lightly with oil, place on a  baking sheet and cook for
45 minutes or until soft.  Cut the potatoes in half and scoop out the
flesh with a spoon,  leaving a shell of 1cm ( 1/2 inch).  Place the
potato flesh in a bowl and combine with the beaten egg,  butter,
cheese, sour cream, mustard, garlic and broccoli.  Re-fill the potato
skins with the mixture and bake for a further 10-15  mintues. Serve
immediately.  Converted by MC_Buster.  NOTES : A tasty baked potato
filling.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 157
Calories From Fat: 124
Total Fat: 14g
Cholesterol: 36mg
Sodium: 181.5mg
Potassium: 31.2mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 7.3g


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