Name: Baked Potatoes, Stuffed
Ingredients: 8 Potatoes; 1 1/2 c Salt;; 8 tb Oil;; 1 1/2 c Sour half and half;; 1/8 ts Pepper;; 2 tb Chives; snipped; 2 FAT EXCHANGES

Parents must be aware of the personal value of truth for their own sakes and not just for the sakes of their children. We cannot simply make a child believe in a truth because it’s good for them. Their perceptive spirits will sense when we are doing something to engineer or manipulate a certain response. Instead it is the authenticity of parental commitment to truth apart from the lives of the children that brings freedom to share or pass on that truth to them. In other words, a mature motive for passing on truth is that as a parent I hold that truth to have value for my life, independent of my children and their response to it (Tom Cohen).

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CATEGORY	CUISINE	TAG	YIELD
Vegetables		Diabetic, Vegetables, Side dishes	8	Sweet ones

INGREDIENTS

8		Potatoes
1 1/2	c	Salt;
8	tb	Oil;
1 1/2	c	Sour half and half;
1/8	ts	Pepper;
2	tb	Chives; snipped
	2	FAT EXCHANGES

INSTRUCTIONS

Preheat oven to 450 degrees. Prick skins of potatoes with fork; lightly oil
your hands and rub oil onto the potatoes with fork; lightly onto the
potatoes.  Place potatoes oven and bake until done (about 35-40 minutes).
Reduce heat each heat to 325 degrees.  Remove potatoes from oven; cut a
think slice from each and hollow out, being careful to leave shell intact.
Mash centers in mixer with sour half and half, salt, pepper, and chives;
refull shells, heaping high. Bake on aluminum foil heated throught and top
is lightly browned (about 1/2 hour) Food Exchange per serving: 1
BREAD/STARCH EXCHANGE +
Source: Recipes for Diabetics by Billie Little Brought to you and yours by
Nancy O'Brion and her Meal-Master Posted to MC-Recipe Digest V1 #747 by
Herbert A Morrison <Huggyb@golden.net> on Aug 18, 1997

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