Cheese-stuffed Baked Potatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Cheese/eggs, Vegetables | 1 | Servings | |
INGREDIENTS
| 4 | Baking potatoes, 2 lbs | |
| 3 | oz | Cream Cheese, softened |
| 1/4 | c | Butter or margarine, soft |
| 2 | T | Green onions, chopped |
| 1/4 | t | Salt |
| Dash pepper | ||
| Paprika | ||
| 1 | Preheat oven to 425ø F. | |
| 19 | Joan Johnson |
INSTRUCTIONS
Scrub potatoes well under cold running water. Dry thoroughly with paper towels. With fork, prick skins over entire surface. (Brush potatoes with salad oil if you like skins soft after baking.) 3. Place potatoes on oven rack; bake 50 to 60 minutes, or until easily pierced with fork or soft when squeezed. 4. Remove a thin slice from top of each potato. Scoop out inside of potato, leaving a shell. 5. Mash potatoes with fork. Add cream cheese, butter, green onion, salt and pepper; mixing well with fork. Pile lightly into potato shells, mounding high. Sprinkle paprika over the top. 6. Return to oven; bake 15 minutes, or until thoroughly hot. Makes 4 servings. Recipe From: McCall's, April Converted by MMCONV vers. 1.20 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1270
Calories From Fat: 665
Total Fat: 75.5g
Cholesterol: 100.4mg
Sodium: 1260.3mg
Potassium: 3285.1mg
Carbohydrates: 134.2g
Fiber: 16.9g
Sugar: 8.8g
Protein: 20.5g