Baked Potatoes Stuffed With Avocados
| 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)
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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