| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Clprime1 |
1 |
servings |
INGREDIENTS
| 2 |
lg |
Idaho potatoes; baked and cooled |
| 1/4 |
c |
Olive oil |
| 1 |
tb |
Paprika |
|
|
Salt and pepper to taste |
| 1/4 |
c |
Cheddar cheese |
| 1/4 |
c |
Sour cream |
| 1/4 |
c |
Chopped scallions |
INSTRUCTIONS
Cut the potatoes in half and scoop out the center leaving a 1/8-inch
rim. Cut each potato skin half into thirds and drizzle with olive
oil. Sprinkle with paprika and salt and pepper. Place the skins,
flesh side down in a hot pan with 1 tablespoon of oil. Cover the pan.
Let cook for 1 minute on each side or until crispy.
Add grated cheese to the skins and let them melt. Transfer to a
serving plate.
Serve with sour cream and chopped scallions.
Converted by MC_Buster.
Per serving: 935 Calories (kcal); 77g Total Fat; (71% calories from
fat); 15g Protein; 52g Carbohydrate; 55mg Cholesterol; 227mg Sodium
Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit;
14
1/2 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0025
Converted by MM_Buster v2.0n.
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