Baked Potatoes Stuffed With Avocados

I can tolerate my atheist neighbor by being charitable and friendly toward him, respecting him as a person, and seeking to understand his views honestly rather than some caricature of his ideas. But there is a distinct difference between toleration and affirmation. We have embraced affirmation and not toleration if toleration means that I cannot tell my atheist friend that he is mistaken regarding God’s existence.

Robert Rothwell

CATEGORY	CUISINE	TAG	YIELD
Dairy			6	Servings

INGREDIENTS

3		Idaho potatoes
1	c	Sour cream
1/2	c	Diced avacado
2	t	Salt
		Freshly ground black pepper
		to taste
		Butter

INSTRUCTIONS

from: The White House Chef Cookbook by Rene Verdon  Bake the potatoes
until done. Half the potatoes lengthwise and scoop  out the insides
with care. Whip the potato pulp together with sour  cream, avocado,
salt and pepper. Fill the potato shells, dot with  butter, and bake ia
a preheated 375 Degree oven for about 10 minutes  until lightly
browned.  Posted to MM-Recipes Digest V4 #298 by "Maria M. Schaefer"
<mariam@startext.net> on Nov 18, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 210 Calories From Fat: 201 Total Fat: 22.9g Cholesterol: 60.6mg Sodium: 807.9mg Potassium: 60.5mg Carbohydrates: 1.2g Fiber: <1g Sugar: 1.1g Protein: <1g